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
Scale
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.
