Loaded Smashed Potatoes: Crispy, Creamy Perfection in Every Bite
These Loaded Smashed Potatoes feature ultra-crispy exteriors with fluffy, creamy centers, topped with melted cheddar cheese, crispy bacon, tangy sour cream, and fresh chives. The smashing technique creates maximum surface area for incredible crispiness while keeping the interior tender. Perfect as a side dish, appetizer, or light meal, these addictive potatoes are restaurant-quality but simple enough for weeknight cooking.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings (16-20 smashed potatoes)
- Category: Side Dish, Appetizer
- Method: Boiling, Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Potatoes:
- 2 pounds baby potatoes (Yukon Gold or red)
- 3 tablespoons olive oil
- 2 teaspoons kosher salt (for boiling water)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 2 tablespoons melted butter
Toppings:
- 1½ cups shredded sharp cheddar cheese (150g)
- 8 slices bacon, cooked and crumbled
- ½ cup sour cream (120ml)
- ¼ cup sliced green onions or chives
- Salt and pepper to taste
Optional Add-Ons:
- Jalapeño slices, ranch dressing, blue cheese, caramelized onions, or your favorite loaded potato toppings
Instructions
- Boil potatoes: Place scrubbed baby potatoes in large pot, cover with cold water by 2 inches, add 2 tsp salt. Bring to boil, reduce to simmer, cook 15-20 minutes until fork-tender. Drain and let steam dry 5 minutes.
- Prep baking sheet: Preheat oven to 425°F. Line rimmed baking sheet with parchment paper, drizzle with 1 tbsp olive oil.
- Smash: Arrange boiled potatoes on prepared sheet, spacing 2 inches apart. Use potato masher, glass bottom, or measuring cup to firmly press each potato to ½-inch thickness. They should crack and spread.
- Season: Drizzle remaining 2 tbsp olive oil over smashed potatoes. Mix garlic powder, onion powder, paprika, and pepper; sprinkle over potatoes. Season with additional salt.
- First bake: Bake 25-30 minutes until deeply golden and crispy. Flip halfway through, brush with melted butter, and return to oven for 5 more minutes.
- Load them up: Remove from oven, immediately top with shredded cheese and crumbled bacon. Return to oven 5-7 minutes until cheese melts.
- Finish: Remove from oven, let cool 2-3 minutes. Top with dollops of sour cream and sprinkle with green onions. Serve immediately.
Notes
- Choose uniformly sized baby potatoes (1½-2 inches) for even cooking
- Dry potatoes well after draining—moisture prevents crisping
- Don’t skip the steam-dry step after boiling
- Smash firmly to create lots of irregular, crispy edges
- High heat (425°F minimum) is essential for crispiness
- Only cheese and pre-cooked toppings go in oven; add sour cream and herbs after
- Best served immediately while crispy
- Can prep (boil and smash) up to 24 hours ahead, bake before serving
- Reheats best in air fryer or oven, not microwave
- Easily customizable with different cheeses and toppings