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
Scale
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.
