Loaded Smashed Potatoes Recipe
Whether you are looking for a snack, an appetizer, or a side dish that can go with anything, these loaded smashed potatoes are a fantastic option.
These are great for anything from a side dish for a family dinner to a movie night snack for two. No matter what you need these for, these delicious potatoes are a great addition to any occasion.
The Best Potatoes For Smashed Potatoes
Any small yellow potato will work well here. Small Yukon gold potatoes are the best choice, but any small potato can work.
How To Smash Smashed Potatoes
The one important part to remember when smashing potatoes is not to over-smash them. Keep these chunky and rustic in texture. Over-smashing them will create a texture that can be hard to work with and can fall apart easily.
Recipe Additions And Substitutions
Play around with herbs and toppings. Parsley, ground rosemary, garlic powder, or paprika are all great choices. You can also use butter instead of oil or try flavored oils. Caramelized onions, sautéed mushrooms, jalapeños, or different types of cheeses are all great ways to play around with this recipe..
About The Ingredients
Small yellow potatoes – Any small potatoes will work.
Salt and pepper – Add as much as you are comfortable with initially. You can always add more at serving.
Extra virgin olive oil – Or any light-flavored oil you prefer.
Grated cheddar cheese – You can use any type of cheese you like, but cheddar was made for this recipe.
Bacon slices – Use the best quality bacon you can find. I used a sugar-free bacon from Whole Foods.
Sour cream – You can also use plain yogurt or plain Greek yogurt to help cut down on calories.
Fresh, chopped chives – Use as much or as little as you like. The measurement is just a suggestion.
How To Make Loaded Smashed Potatoes
Preheat the oven to 425℉, and line a baking sheet with parchment paper.
Boil the potatoes in a large pot of water for 15 minutes or until slightly tender. Drain.
While the potatoes are cooking, chop and cook your bacon until crispy. Set aside.
Arrange the potatoes on the prepared baking sheet. Gently smash each potato with the bottom of a glass, making sure to keep the potato whole, just slightly flattened.
Brush the potatoes with olive oil, then sprinkle with salt and pepper.
Bake the Potatoes for 25 minutes, until golden. Bake for an additional 5 minutes if you’d like them extra crispy. Remove the pan from the oven, and sprinkle cheese over the potatoes. Return the pan to the oven for 2 minutes to melt the cheese.
Remove the potatoes from the oven, and sprinkle with bacon, a dollop of sour cream, a little more bacon, and chopped chives.
Serve.
Storage
Store leftovers in an airtight container and store them in the fridge for up to three days.
Freezing
Freezing is not recommended for this recipe.
Reheating
The microwave is the best way to reheat leftovers. But if you want to reheat in the oven, make sure you place a loose piece of foil over the top so nothing burns.
More Potato Recipes
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Loaded Smashed Potatoes Recipe
Equipment
- 1 medium skillet
- 1 Wooden Spoon
- 1 large pot
- 1 strainger
- 1 Baking sheet
- Parchment paper
- 1 glass
Ingredients
- 1½ lb. baby yellow potatoes
- salt and pepper (as needed)
- 2 tbsp. extra virgin olive oil
- ¾ cup grated cheddar cheese
- 5 slices bacon
- ¼ cup sour cream
- 1 tbsp. fresh, chopped chives
Instructions
- Preheat the oven to 425℉, and line a baking sheet with parchment paper.
- Boil the Potatoes in a large pot of water for 15 minutes or until slightly tender. Drain.
- While the potatoes are cooking, chop and cook your bacon until crispy. Set aside.
- Arrange the potatoes on the prepared baking sheet.
- Gently smash each potato with the bottom of a glass, making sure to keep the potato whole, just slightly flattened.
- Brush the potatoes with olive oil, then sprinkle with salt and pepper.
- Bake the Potatoes for 25 minutes, until golden. Bake for an additional 5 minutes if you’d like them extra crispy.
- Remove the pan from the oven, and sprinkle cheese over the potatoes. Return the pan to the oven for 2 minutes to melt the cheese. Remove the potatoes from the oven, and sprinkle with bacon, a dollop of sour cream, a little more bacon, and chopped chives.
Notes
Nutrition
