If you are craving a dish that brings together crispy textures, melty cheese, smoky bacon, and fresh bursts of green onion flavor, then this Loaded Smashed Potatoes with Cheddar, Bacon, and Green Onions Recipe is going to be your new favorite treat. It’s a perfect balance of comfort and indulgence, making simple baby potatoes shine in an irresistible way. Whether you want a show-stopping side for dinner or a snack that feels truly special, this recipe is packed with all the good stuff you need to impress every time.
Ingredients You’ll Need
These ingredients are straightforward yet thoughtfully chosen to create a dish bursting with flavor and texture. Each element plays its part — the baby potatoes give a tender base, olive oil crisps them up beautifully, and the cheddar, bacon, and green onions bring richness, smokiness, and freshness respectively.
- Baby potatoes (1 1/2 lbs): Choose red or Yukon gold for their creamy texture and perfect size to smash.
- Olive oil (2 tbsp): This helps crisp the potatoes to golden perfection while adding subtle fruity notes.
- Salt and pepper: Essential seasonings to elevate every bite and balance the savory ingredients.
- Garlic powder (1/2 tsp): Adds a gentle garlic punch without overwhelming the other flavors.
- Shredded cheddar cheese (1/2 cup): Melts over the potatoes, delivering gooey, sharp goodness.
- Cooked bacon, crumbled (1/4 cup): Brings smoky, crispy bits that contrast perfectly with the soft potatoes.
- Sour cream (1/4 cup): Adds creamy tang and helps tie all the flavors together.
- Chopped green onions or chives (2 tbsp): Provide a fresh, mild onion flavor and vibrant color to finish the dish.
How to Make Loaded Smashed Potatoes with Cheddar, Bacon, and Green Onions Recipe
Step 1: Boil the Potatoes
Start by placing your baby potatoes in a large pot and covering them completely with water. Bringing them to a boil and simmering until fork tender usually takes about 15 to 20 minutes. This ensures the potatoes cook evenly and become soft enough to smash without falling apart. Once done, drain and let them cool slightly so they handle easily.
Step 2: Smash the Potatoes
Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper. Arrange the cooked potatoes on the sheet, then gently press each one down using the bottom of a glass or a potato masher. The goal is to flatten them enough for maximum surface area to crisp up, but not so thin that they break apart. This smashing step is what turns simple boiled potatoes into crispy, golden bites of joy.
Step 3: Season and Bake
Drizzle all the smashed potatoes with olive oil to help them crisp beautifully in the oven. Sprinkle generously with salt, pepper, and garlic powder for a well-rounded seasoning. Pop the tray into the oven and bake for 20 to 25 minutes until they become irresistibly crispy and golden on the edges. Keep an eye on them so they don’t overcook.
Step 4: Add Toppings and Finish Baking
After the potatoes have baked and crisped up, pull the tray out and immediately sprinkle the shredded cheddar cheese and crumbled bacon over each potato. The heat still lingering on the potatoes will help melt the cheese and warm the bacon further. Place the baking sheet back in the oven for about 5 more minutes so everything comes together in cheesy, smoky harmony.
Step 5: Serve
Remove from the oven and top each loaded smashed potato with a small dollop of sour cream. Finally, sprinkle with the chopped green onions or chives for a fresh, vibrant finish. Serve these warm and enjoy every bite packed with texture, flavor, and fun.
How to Serve Loaded Smashed Potatoes with Cheddar, Bacon, and Green Onions Recipe
Garnishes
If you want to take your Loaded Smashed Potatoes with Cheddar, Bacon, and Green Onions Recipe to the next level, try adding some extra garnishes. A sprinkling of smoked paprika or a drizzle of hot sauce can add exciting layers of flavor. Fresh herbs like parsley or cilantro can also enhance the visual appeal and add a hint of brightness to each bite.
Side Dishes
This recipe pairs wonderfully with a variety of dishes. Consider serving alongside a juicy grilled steak or roasted chicken for a hearty meal. A crisp green salad or steamed vegetables provide a fresh contrast that balances the richness of the smashed potatoes perfectly. It also works great as a appetizer alongside dips or as part of a party spread.
Creative Ways to Present
For a fun twist in presentation, arrange the loaded smashed potatoes on a large platter and offer toppings like extra cheese, bacon bits, sour cream, and chopped green onions separately for a mini build-your-own bar. Another idea is to serve them in individual small cast iron skillets for a rustic, cozy vibe that guests will love.
Make Ahead and Storage
Storing Leftovers
Leftover Loaded Smashed Potatoes with Cheddar, Bacon, and Green Onions Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keep in mind the potatoes may lose some crispiness, but the flavors will deepen and remain delicious. It’s best to cool completely before storing to avoid condensation.
Freezing
If you want to freeze these, it’s best to do so before adding the sour cream and green onions, to maintain their texture and flavor. Place the cooked and cooled potatoes in a single layer on a tray, freeze until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 2 months. When ready to eat, thaw overnight in the fridge.
Reheating
To revive the lovely crispness of your leftover loaded smashed potatoes, reheat them in a preheated oven at 400°F (200°C) for about 10 minutes. Avoid microwaving if you want to keep the crisp edges intact. Adding fresh sour cream and green onions after reheating will refresh the dish beautifully.
FAQs
Can I use regular potatoes instead of baby potatoes?
Yes, you can! Just adjust the boiling time, as regular potatoes will take longer to cook until tender. Also, cut larger potatoes into smaller chunks before boiling so they cook evenly and can be smashed easily.
What if I don’t have cheddar cheese?
Feel free to swap cheddar with other melting cheeses like Monterey Jack, mozzarella, or even a spicy pepper jack for a different flavor profile. The key is to choose a cheese that melts well and complements the bacon and potatoes.
Is there a vegetarian version of this recipe?
Absolutely! Simply omit the bacon and add other toppings like sautéed mushrooms, caramelized onions, or a sprinkle of smoked paprika for that extra savory note. You can also add a bit of grated Parmesan for added umami.
Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you check that your seasonings and bacon do not contain hidden gluten ingredients. It’s a great option for anyone avoiding gluten and still wanting a comforting, hearty side dish.
How can I make these potatoes extra crispy?
To get extra crispy potatoes, make sure to dry the boiled potatoes thoroughly before smashing, and use a generous amount of olive oil. Baking on parchment paper helps avoid sticking while roasting at a high temperature encourages browning and crisp edges.
Final Thoughts
Making Loaded Smashed Potatoes with Cheddar, Bacon, and Green Onions Recipe is a wonderful way to turn humble baby potatoes into a crowd-pleasing sensation. The combination of crispy edges, melted cheese, smoky bacon, and fresh green onions is pure joy in every bite. I hope you give this recipe a try, whether it’s for a family dinner, a potluck, or just a cozy night in. You’re going to love how easy, delicious, and satisfying it is!
Print
Loaded Smashed Potatoes with Cheddar, Bacon, and Green Onions 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 a delightful twist on classic roasted potatoes, featuring crispy smashed baby potatoes topped with melted cheddar cheese, smoky bacon, sour cream, and fresh green onions. Perfect as a hearty side dish or a flavorful snack, they bring a satisfying crunch with creamy, savory toppings.
Ingredients
Potatoes
- 1 1/2 lbs baby potatoes (red or Yukon gold)
Seasoning and Toppings
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/2 tsp garlic powder
- 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 them 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 so they are easier to handle.
- Smash the Potatoes: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Arrange the cooked potatoes on the baking sheet, then gently smash each one using 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, then sprinkle with salt, pepper, and garlic powder to taste. Place the baking sheet in the oven and bake the potatoes for 20 to 25 minutes, or until they become crispy and golden brown on the edges.
- Add Toppings: Remove the baking sheet from the oven and immediately sprinkle the smashed potatoes with shredded cheddar cheese and crumbled bacon. Return the potatoes to the oven and bake for an additional 5 minutes, or until the cheese has melted completely.
- Serve: Take the potatoes out of the oven and top each with a small dollop of sour cream. Sprinkle with chopped green onions or chives for a fresh finish. Serve the potatoes warm and enjoy!
Notes
- Baby potatoes can be red or Yukon gold depending on your preference for texture and flavor.
- For crispier potatoes, make sure to preheat the oven fully before baking.
- Bacon can be substituted with cooked pancetta or omitted for a vegetarian version.
- Sour cream can be replaced with Greek yogurt for a lighter topping.
- Leftovers can be stored in the refrigerator and reheated in the oven to retain crispiness.
