Loaded Smashed Potatoes

SUPER CRISPY smashed potatoes topped with sour cream, bacon + chives. The easiest most perfect bite-sized appetizer.

Ingredients · Servings 8

2 pounds baby yellow potatoes
Kosher salt and freshly ground black pepper (to taste)
2 tablespoons olive oil
3/4 cup shredded cheddar cheese
1/3 cup sour cream
4 slices bacon (diced)
2 tablespoons chopped fresh chives

Method · 1 h 5 min

Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place potatoes in a Dutch oven and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 15 minutes; drain well and let cool slightly.
Place potatoes onto the prepared baking sheet. Using a flat dry measuring cup or glass, carefully smash the potatoes until flattened but still in one piece. Brush with olive oil; season with salt and pepper, to taste.
Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Sprinkle the tops of each potato with cheese; place into oven and bake until cheese has melted, an additional 2-3 minutes.
Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
Top each potato with sour cream, bacon and chives.
Serve immediately.

Why you’ll love this smashed potato recipe

It’s all about the crispy edges and fluffy insides. Boiling, smashing, and roasting the potatoes is an absolute game changer, creating that irresistible crisp exterior.
Great for entertaining. These potatoes are a guaranteed crowd-pleaser, working as an appetizer or side dish, which can easily be customized and prepped ahead of time for easy entertaining.

what are loaded smashed potatoes?

Imagine a loaded baked potato, smashed and baked into crispy bite-sized goodness, particularly made for game day or any get-together, potluck, picnic or snack time.

how to make smashed potatoes

Boil, smash and bake. It starts with a quick parboil of the potatoes in cold salted water, cooking just until they’re softened. To smash these bad boys, you can use a potato masher, the heel of your hand, or the bottom of a heavy glass, trying your best to keep the potatoes as intact as possible. Bake the potatoes until they’re oh-so-crispy on the outside, topping with a dollop of sour cream, bacon and chives.

tips and tricks for success

Start with cold water. Parboiling the potatoes in cold water will allow the potatoes to cook evenly, avoiding a mealy texture.
Use baby yellow potatoes. Small yellow potatoes are ideal, about 2 inches in diameter, so they can crisp up to its maximum potential.
Mix it up. Use Pepper Jack cheese instead, add hot sauce or swap the bacon for pulled pork.

Storage

Leftovers can be stored in an airtight container in the fridge for 2-3 days.

Reheating

Reheat in the air fryer or oven at 375°F to maintain crispness.

Freeze before baking

Place the smashed potatoes (without the toppings) on a baking sheet lined with wax paper or parchment paper, freezing for 1 hour until solid. Transfer the potatoes to an airtight, resealable freezer bag. Label, date and freeze up to 1 month. To bake, thaw overnight in the fridge and bake as directed.