Name: Loaded Smashed Potatoes
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 2 teaspoons Salt; 3 lbs Baby Gold Potatoes; 4 Tablespoons Olive Oil (divided); 1 teaspoon Pepper; 1/2 teaspoon Garlic Powder; 1 cup Cheddar Cheese (shredded); 1 cup Bacon (cooked and crumbled); Sour Cream & Chives (optional toppings)

The recipe I have for you today definitely belongs in the comfort food category. Loaded Smashed Potatoes transform simple ingredients into a dish that’s bursting with flavor and texture. It combines the crispy edges of roasted potatoes with the indulgent toppings of a loaded baked potato, creating a side dish that’s both satisfying and delightful. Perfect for family dinners, potlucks, or when you just need that extra bit of coziness on your plate.

Ingredients:

Prep Time: 25 minutes | Total Time: 55 minutes | Servings: 6

2 teaspoons Salt
3 lbs Baby Gold Potatoes
4 Tablespoons Olive Oil, divided
1 teaspoon Pepper
1/2 teaspoon Garlic Powder
1 cup Cheddar Cheese, shredded
1 cup Bacon, cooked and crumbled
Sour Cream & Chives, optional toppings

1. Prep the Potatoes: Preheat your oven to 425°F. In a large pot, bring water to a boil and add 2 teaspoons of salt. Add the baby gold potatoes to the pot and cook until they are tender and can be easily pierced with a fork, about 15-20 minutes. Drain and let them cool slightly.

2. Smash and Season: Once the potatoes are cool enough to handle, place them on a baking sheet. Use the bottom of a glass to gently smash each potato to about ½ inch thickness. (Feel free to smash them down thinner if you prefer) Drizzle with 2 tablespoons olive oil and sprinkle evenly with the remaining 2 teaspoons of salt, 1/2 teaspoon pepper, and 1/2 teaspoon garlic powder.

3. Bake: Bake the smashed potatoes in the preheated oven until they are golden brown and crispy, about 20-25 minutes. (If you like them extra crispy, feel free to broil them after baking for 1-2 minutes more.

4. Top: Take the potatoes out of the oven and sprinkle with cheese, bake for 2-3 minutes more or until the cheese is melted. Let the potatoes cool slightly and top individual portions with crumbled bacon, sour cream and chives as desired.

Storage and Reheating Instructions

Got leftovers? No problem! Store your smashed potatoes in an airtight container in the fridge. Or if you want to freeze them then do so on a baking sheet before transferring them to a freezer bag. They’ll keep for up to 3 months.

How to Reheat Loaded Smashed Potatoes:

Simply reheat them in the oven at 350°F until they’re warm and crispy again. If frozen, reheat straight from frozen, adjusting the cooking time as needed.

Helpful Tips & Substitutions

Can This Be Made Ahead of Time?

Yes, indeed! You can boil and smash the potatoes a day ahead. Just store them covered in the fridge, and when you’re ready, season, bake, and serve as directed.

Substitutions & Variations

Spice it up with a sprinkle of paprika or cayenne pepper.
Go green by adding a handful of spinach or kale to the mix for an extra nutrient boost.
Experiment with toppings: Feel free to get creative with toppings like green onions, diced tomatoes, or even a dollop of guacamole.

Helpful Cooking Notes

Size matters: The smaller the potatoes, the quicker they cook and the crispier they get.
Season generously: Don’t skimp on the seasoning; it’s what takes these potatoes from good to great.

Try Some of our Other Favorite Side Dish Recipes

Loaded Smashed Potatoes

No ratings yet

Print Recipe Pin Recipe

Prep Time 25

Cook Time 30

Total Time 55

Servings

Calories 424 kcal

Dive into the ultimate comfort food of Loaded Smashed Potatoes. These crispy, cheesy delights are perfect for any occasion.

INGREDIENTS

2 teaspoons Salt
3 lbs Baby Gold Potatoes
4 Tablespoons Olive Oil, divided
1 teaspoon Pepper
1/2 teaspoon Garlic Powder
1 cup Cheddar Cheese, shredded
1 cup Bacon, cooked and crumbled
Sour Cream & Chives, optional toppings

INSTRUCTIONS

Prep the Potatoes: Preheat your oven to 425°F. In a large pot, bring water to a boil and add 2 teaspoons of salt. Add the baby gold potatoes to the pot and cook until they are tender and can be easily pierced with a fork, about 15-20 minutes. Drain and let them cool slightly.
Smash and Season: Once the potatoes are cool enough to handle, place them on a baking sheet. Use the bottom of a glass to gently smash each potato to about ½ inch thickness. (Feel free to smash them down thinner if you prefer) Drizzle with 2 tablespoons olive oil and sprinkle evenly with the remaining 2 teaspoons of salt, 1/2 teaspoon pepper, and 1/2 teaspoon garlic powder.
Bake: Bake the smashed potatoes in the preheated oven until they are golden brown and crispy, about 20-25 minutes. (If you like them extra crispy, feel free to broil them after baking for 1-2 minutes more.
Top: Take the potatoes out of the oven and sprinkle with cheese, bake for 2-3 minutes more or until the cheese is melted.
Serve: Let the potatoes cool slightly and top individual portions with crumbled bacon, sour cream and chives as desired.

NOTES