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Loaded Smashed Potatoes

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Loaded Smashed Potatoes are crispy, golden baby potatoes topped with melted cheese,  sour cream, and green onions. They’re the perfect side dish or appetizer — crunchy on the outside, creamy inside, and packed with flavor.

Ingredients

  • 1 1/2 lbs baby potatoes (Yukon Gold or red potatoes)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 2–3 green onions, chopped
  • Fresh parsley, optional for garnish

Instructions

  1. Wash and boil the baby potatoes in a large pot of water for 15-20 minutes until fork-tender. Drain and let cool slightly.
  2. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  3. Place the boiled potatoes on the sheet and gently smash each one with a potato masher or the bottom of a glass until flattened but intact.
  4. Drizzle with olive oil and sprinkle with garlic powder, onion powder, salt, and pepper on both sides.
  5. Roast for 20 minutes until golden brown and crispy on the edges.
  6. Sprinkle shredded cheddar cheese over the potatoes and return to the oven for 5 minutes, until the cheese melts.
  7. Top each potato with sour cream,  and chopped green onions.
  8. Garnish with fresh parsley if desired and serve immediately.

Notes

  • To make them spicier,  drizzle with hot sauce.
  • For a vegetarian version,  add sautéed vegetables.
  • To make ahead, prepare up to roasting, refrigerate, and bake with toppings later.
  • Reheat in the oven at 350°F for best crispiness.

Nutrition

Find it online: https://thefamilycooking.com/loaded-smashed-potatoes/