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If you love comforting, crispy bites with a rich blend of flavors, this Loaded Smashed Potatoes Recipe is about to become your new favorite go-to dish. Imagine tender baby potatoes, lightly smashed for that perfect crunch on the outside, then loaded up with melty cheddar, smoky bacon, tangy sour cream, and fresh green onions. Each bite delivers a wonderful mix of textures and flavors that make this dish irresistibly satisfying, whether it’s a casual snack or a standout side for your dinner table.
Ingredients You’ll Need
These ingredients are straightforward and easy to find, yet each one plays a special role in making the Loaded Smashed Potatoes Recipe truly delicious. From the creamy cheese to the crispy bacon, they create layers of flavor and texture that bring this dish to life.
- 1 1/2 lbs baby potatoes (red or Yukon gold): Choose tender, small potatoes for the perfect balance of creamy inside and crispy outside when smashed.
- 2 tbsp olive oil: Adds golden crispiness and a rich, fruity undertone when roasted.
- Salt and pepper, to taste: Essential seasoning that enhances every flavor without overpowering.
- 1/2 tsp garlic powder: Adds a warm, savory depth that complements the cheese and bacon beautifully.
- 1/2 cup shredded cheddar cheese: Melts perfectly over the potatoes, delivering sharp and creamy goodness.
- 1/4 cup cooked bacon, crumbled: Brings a smoky crunch that makes this recipe feel indulgently loaded.
- 1/4 cup sour cream: Adds a cool, tangy creaminess that’s essential to balance the crispy potatoes.
- 2 tbsp chopped green onions or chives: Offers a fresh, bright finish that lifts each bite.
How to Make Loaded Smashed Potatoes Recipe
Step 1: Boil the Potatoes
Start with tender baby potatoes that can hold their shape but are soft enough to smash. Place them in a large pot of water, cover, and bring to a boil. Cook until a fork easily pierces the potatoes, usually about 15 to 20 minutes. Drain them well and let them cool just enough so they are easy to handle without burning your fingers.
Step 2: Smash the Potatoes
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup. Arrange the potatoes evenly spaced. Using the bottom of a glass or a potato masher, gently press down on each potato until it’s flattened but still mostly intact. This smashing step is the secret to achieving a crisp edge with a soft, fluffy center.
Step 3: Season and Bake
Drizzle the smashed potatoes with olive oil, making sure each one gets a little coating to help them crisp up beautifully. Sprinkle salt, pepper, and garlic powder evenly over the potatoes for balanced seasoning. Bake them for 20 to 25 minutes or until the edges turn golden and crunch up invitingly.
Step 4: Add Toppings
Once the potatoes are perfectly crisp, take the baking sheet out and generously sprinkle shredded cheddar cheese and crumbled bacon over the top. Pop the potatoes back into the oven for another 5 minutes so the cheese melts into gooey, flavorful perfection.
Step 5: Serve
Finally, top each loaded smashed potato with a dollop of cool sour cream and a sprinkle of fresh green onions or chives. Serve them warm, and watch everyone dive into the irresistible combination of textures and tastes that truly celebrate this Loaded Smashed Potatoes Recipe.
How to Serve Loaded Smashed Potatoes Recipe
Garnishes
Simple toppings like sour cream and green onions add freshness and a cooling contrast to the warm, crispy potatoes. You can also experiment with adding chopped fresh herbs like parsley, a dash of smoked paprika, or even a drizzle of hot sauce for an extra kick.
Side Dishes
This dish pairs wonderfully with grilled meats, roasted vegetables, or even a crisp green salad. The hearty, indulgent nature of the Loaded Smashed Potatoes Recipe balances well with lighter sides, making it a versatile choice for any meal.
Creative Ways to Present
Serve these potatoes as individual portions on a platter for a casual gathering, or arrange them on a large board with extra toppings nearby for a DIY loaded potato bar. They also make a fantastic accompaniment to brunch, pairing beautifully with eggs and bacon.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. They will keep nicely for up to 3 days, allowing you to enjoy this delightful Loaded Smashed Potatoes Recipe even after the initial meal.
Freezing
While freezing is possible, it may affect the texture of the potatoes. If you want to freeze them, place the cooked and cooled smashed potatoes (without sour cream or green onions) on a baking sheet to freeze individually, then transfer to a freezer bag. Use within 1 month for best quality.
Reheating
For best results when reheating, use an oven or toaster oven set to 350°F (175°C) to help bring back their crispy edges. Avoid microwaving if you want to retain the texture, but if you’re short on time, a quick zap followed by a brief broil works too.
FAQs
Can I use frozen potatoes for this recipe?
Fresh baby potatoes work best for the Loaded Smashed Potatoes Recipe because they maintain their texture when boiled and smashed. Frozen potatoes usually have more moisture and can become mushy when cooked this way.
Is there a vegetarian version of this recipe?
Absolutely! Simply skip the bacon and consider adding sautéed mushrooms or caramelized onions for an equally delicious, meat-free twist on the Loaded Smashed Potatoes Recipe.
Can I substitute the cheddar cheese?
Feel free to experiment with other cheeses like mozzarella, pepper jack, or gouda. Each cheese will bring a unique flavor and melting quality to the recipe.
How do I make these potatoes extra crispy?
Make sure the potatoes are dry before smashing and don’t overcrowd the baking sheet. Also, use a generous drizzle of olive oil and bake at a high temperature to achieve that coveted crispy crust.
Can I add other toppings?
Definitely! This recipe is very adaptable. Toppings like jalapeños, diced tomatoes, olives, or even a drizzle of ranch dressing can add extra layers of flavor and fun to your Loaded Smashed Potatoes Recipe.
Final Thoughts
There’s something truly special about the way creamy, crispy, cheesy, and savory elements come together in this Loaded Smashed Potatoes Recipe. Whether you’re hosting friends, looking for a cozy family side, or simply craving a fantastic snack, these potatoes deliver big on flavor and comfort every time. Give them a try—you’ll soon wonder how you ever lived without them!
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Loaded Smashed Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
These Loaded Smashed Potatoes are crispy on the outside, tender on the inside, and packed with flavorful toppings like cheddar cheese, bacon, sour cream, and green onions. Boiled baby potatoes are smashed and baked to golden perfection, making a perfect side dish or appetizer that’s easy to prepare and sure to please any crowd.
Ingredients
Potatoes
- 1 1/2 lbs baby potatoes (red or Yukon gold)
Seasoning & Oil
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/2 tsp garlic powder
Toppings
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked bacon, crumbled
- 1/4 cup sour cream
- 2 tbsp chopped green onions or chives
Instructions
- Boil the Potatoes: Place baby potatoes in a large pot and cover with water. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15 to 20 minutes. Drain the water and let the potatoes cool slightly to handle.
- Smash the Potatoes: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Arrange the potatoes on the sheet and gently press down on each one with the bottom of a glass or a potato masher until they are flattened but still in one piece.
- Season and Bake: Drizzle the smashed potatoes evenly with olive oil. Sprinkle them with salt, pepper, and garlic powder for flavor. Place the baking sheet in the oven and bake the potatoes for 20 to 25 minutes, or until they develop a crispy, golden exterior.
- Add Toppings: Remove the baking sheet from the oven. Evenly sprinkle shredded cheddar cheese and crumbled cooked bacon on top of each potato. Return the potatoes to the oven for an additional 5 minutes, allowing the cheese to melt and become bubbly.
- Serve: Take the loaded smashed potatoes out of the oven and add a small dollop of sour cream onto each one. Garnish with chopped green onions or chives for a fresh, sharp flavor. Serve warm and enjoy.
Notes
- You can substitute cheddar cheese with pepper jack or mozzarella for different flavors.
- For a vegetarian version, omit the bacon and consider adding sautéed mushrooms or caramelized onions as toppings.
- Make sure the potatoes are cooled slightly before smashing to prevent them from falling apart.
- Use a sturdy glass or potato masher to achieve evenly smashed potatoes without breaking them completely.
- Leftover smashed potatoes can be refrigerated and reheated in the oven to retain crispiness.
