These loaded smashed potatoes are topped with cheese, bacon, sour cream, and green onions. They’re simple to make and budget-friendly. They taste like mini baked potatoes, only creamier, plus they come together in a fraction of the time.
This easy potato recipe makes a great side dish. Serve them with roasted chicken or these fried pork chops for a hearty dinner. They also make a tasty appetizer for barbecues and gameday. Serve them along with mini taco bites and baked buffalo wings for a fantastic spread.
I love potato recipes because they’re easy, affordable, and versatile. Weave them into your dinner rotation as side dishes, with these chimichurri potatoes or simple loaded potato salad. Or make them the main dish with this potato soup or a turkey shepherd’s pie.
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What’s great about this recipe
- It’s budget-friendly and an easy to make recipe.
- They’re a deliciously different way to serve potatoes.
- Works as a side dish and as an appetizer.
Ingredients
- Produce – Small red potatoes work best because they have a smooth, creamy texture. Gold potatoes can also be used. Russet potatoes are not ideal for this recipe. use them to make these baked potato slices instead.
- Spices – Salt, black pepper, garlic powder, and onion powder are used as seasoning.
- Cheese – Medium cheddar cheese is what we use but other varieties will work well.
- Bacon – Regular sliced bacon, cooked crispy and chopped or crumbled. If you need instructions on making perfectly crispy bacon, check out this oven bacon post.
- Garnish – We like to mimic the flavors of a baked potato with this recipe so sour cream and green onions or chives work beautifully. Or you can use your favorite toppings.
- See the recipe card for quantities and preparation.
Instructions
Add the potatoes to a pot or a large saucepan. Cover them with water by at least 2 inches. Set the pot over high heat and bring the water to a boil. Add 1 teaspoon of salt.
Boil the potatoes for 15-20 minutes until tender. If the water is boiling vigorously and splashing, then lower the heat a bit but keep the water boiling.
- To determine if the potatoes are done test one of the larger ones. A paring knife should slide in and out without resistance.
- Drain them well and let them cool a bit. In the meantime, preheat the oven to 300°F and line a baking sheet with parchment paper.
- Combine ½ teaspoon of salt, pepper, garlic powder, and onion powder in a small bowl.
Arrange the potatoes on the parchment lined baking sheet.
Use a piece of folded parchment paper to gently press down on each potato to smash it.
Do not use full force, press until it gives. Then, you can flatten it further if needed.
Now, sprinkle with half of the prepared seasoning mix. Turn each carefully and sprinkle the other side.
Top each potato with 1-2 teaspoon of cheese, depending on the size of the potato.
Bake them for 10-15 minutes until the cheese is melted. Remove the pan from the oven and top each potato with a pinch of crumbled bacon. Bake again for 1-2 minutes. Garnish with a dab of sour cream and a sprinkle of green onions or chives. Serve and enjoy.
Cook’s notes and tips
- The cooking time on the potatoes will depend on their size.
- A folded piece of parchment will keep your hand from burning and won’t stick to the potatoes as you smash them. Fold the piece of parchment at least in four to form a nice barrier.
- If a potato breaks apart while smashing or turning use your fingers to set the pieces together, they will stay put when the cheese is melted on it.
Frequently asked questions
Small red or gold potatoes are the ideal size and texture for this recipe.
Yes. We use cheddar cheese, but other types will work well too including mozzarella, jack, and gouda just to name a few.
Yes. Prepare them as directed but don’t add the cheese yet. Let them cool and cover loosely with foil. Refrigerate for up to 1 day. Remove them from the refrigerator and uncover to get the chill out of the pan and the potatoes. Then top with cheese and continue with the instructions.
Storing instructions
Store leftover potatoes in an airtight container, in the refrigerator for 3 to 4 days. Reheat them in the microwave or the oven until hot.
Reheat leftovers to a temperature of at least 165°F. For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
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📖 Recipe
Loaded Smashed Potatoes
Ingredients
- 1½ pound Small Red Potatoes or small gold potatoes
- 1½ teaspoons Salt divided (1 teaspoon for the water to cook the potatoes and ½ teaspoon to season the smashed potatoes)
- ¼ teaspoon Black Pepper
- ⅛ teaspoon Garlic Powder
- ⅛ teaspoon Onion Powder
- ¾ - 1 cup Shredded Cheddar Cheese
- 4 Bacon Slices cooked crispy, and crumbled or chopped
- 1-2 tablespoons Sour Cream
- 1-2 tablespoons Sliced Green Onions or Chives
Instructions
- You will also need a large baking sheet and parchment paper
- Add the potatoes to a pot or a large saucepan. Cover them with water by at least 2 inches. Set the pot over high heat and bring the water to a boil. Add 1 teaspoon of salt.
- Boil the potatoes for 15-20 minutes until tender. If the water is boiling vigorously and splashing then lower the heat a bit but keep the water boiling.
- To determine if the potatoes are done test one of the larger ones. A paring knife should slide in and out without resistance.
- Drain them well and let them cool a bit. In the meantime, preheat the oven to 300°F and line a baking sheet with parchment paper.
- Combine ½ teaspoon of salt, pepper, garlic powder, and onion powder in a small bowl.
Smash and season the potatoes
- Arrange the potatoes on the parchment lined baking sheet.
- Use a piece of folded parchment paper (see notes) to gently press down on each potato to smash it. Do not use full force, press until it gives. Then, you can flatten it further if needed.
- Now, sprinkle the potatoes with half of the prepared seasoning mix. Then use a spatula or a large fork to turn each one. Sprinkle the other side with the remaining seasoning mix.
- Top each potato with 1-2 teaspoon of cheese, depending on the size of the potato.
Bake
- Bake them for 10-15 minutes until the cheese is melted.
- Remove from the oven and top each potato with a pinch of crumbled bacon.
- Bake again for 1-2 minutes.
- Garnish with a dab of sour cream and a sprinkle of green onions or chives.
- Serve and enjoy.
Notes
- The cooking time on the potatoes will depend on their size.
- A folded piece of parchment will keep your hand from burning and won’t stick to the potatoes as you smash them. Fold the piece of parchment at least in four to form a nice barrier.
- If a potato breaks apart while smashing or turning use your fingers to set the pieces together, they will stay put when the cheese is melted on it.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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