If you’re craving a side dish that hits every comfort food note, look no further than this Loaded Smashed Potatoes Recipe. These golden, crispy little spuds are boiled until tender, smashed just right, and roasted to perfection with a mouthwatering blend of garlic, onion, and olive oil. Then comes the best part: they’re topped off with sharp cheddar cheese, crispy bacon, cool sour cream, and fresh chives, creating a perfect harmony of flavor and texture that’s simply irresistible. Whether you’re serving a weeknight dinner or bringing a crowd-pleaser to your next party, these potatoes never fail to impress.
Ingredients You’ll Need
Every ingredient in this Loaded Smashed Potatoes Recipe plays a crucial role in building layers of flavor and texture, from the creamy potatoes to the crispy bacon and melty cheese. They’re simple but essential, making this dish both approachable and unforgettable.
- 2 pounds baby Yukon Gold potatoes: These tender, buttery potatoes offer the perfect balance of creaminess and structure for smashing.
- 2 tablespoons olive oil: Helps create those irresistibly crispy edges once roasted.
- 1 teaspoon garlic powder: Adds a subtle aromatic depth without overpowering the potatoes.
- 1/2 teaspoon onion powder: Brings a gentle savoriness that complements the garlic perfectly.
- Salt and freshly ground black pepper, to taste: Essential for enhancing every other flavor in the dish.
- 1 cup shredded sharp cheddar cheese: Melts beautifully over the potatoes, adding a rich and tangy layer.
- 1/2 cup cooked and crumbled bacon: Gives a crispy, smoky punch that takes these potatoes to the next level.
- 1/4 cup sour cream: Provides cool creaminess to balance the savory toppings.
- 2 tablespoons chopped fresh chives: Offers a fresh, oniony brightness and a pop of color.
- 2 tablespoons unsalted butter, melted (optional): Adds extra richness and a glossy finish when drizzled on top.
How to Make Loaded Smashed Potatoes Recipe
Step 1: Boil the Potatoes
Begin by placing your baby Yukon Gold potatoes into a large pot filled with cold water, adding a generous pinch of salt. Bring the water to a boil and cook the potatoes for 15 to 20 minutes until they’re tender enough to pierce easily with a fork. This step ensures the inside of your potatoes remains soft and creamy, providing a perfect contrast once roasted.
Step 2: Prep for Roasting
Drain the potatoes and let them cool just enough to handle. Carefully transfer them to a parchment-lined baking sheet. Using the bottom of a glass or a potato masher, gently press down on each potato, smashing them until they flatten to about half an inch thick. This smashing technique creates more surface area that crisps up beautifully in the oven.
Step 3: Season and Roast
Drizzle the smashed potatoes with olive oil, then sprinkle evenly with garlic powder, onion powder, salt, and freshly ground black pepper. Each seasoning adds a layer of flavor that builds beautifully as the potatoes roast. Place the baking sheet in the oven preheated to 425°F (220°C) and roast the potatoes for 25 to 30 minutes, or until the edges turn golden and crisp.
Step 4: Add Cheese and Bacon
Once the potatoes are crispy, remove the tray from the oven and generously sprinkle each piece with shredded sharp cheddar cheese and crumbled bacon. Return the tray to the oven for an additional five minutes so the cheese melts into gooey perfection and the bacon heats through, infusing the potatoes with smoky goodness.
Step 5: Finish with Butter, Sour Cream, and Chives
After removing the potatoes from the oven, drizzle them with melted butter if you like an extra touch of richness. Finally, top with dollops of sour cream and sprinkle fresh chives over for a fresh, creamy finish that balances the crispy, cheesy, and salty flavors. Now your Loaded Smashed Potatoes Recipe is ready to enjoy!
How to Serve Loaded Smashed Potatoes Recipe
Garnishes
To elevate the presentation and flavor, consider adding a sprinkle of extra chives or even a dash of smoked paprika for a subtle smoky kick. Some torn fresh parsley also brightens the dish, making your potatoes feel even more homemade and fresh.
Side Dishes
Loaded Smashed Potatoes are a fantastic side to almost any main course, especially grilled meats like steak or chicken. They also pair beautifully with a fresh salad to add balance and keep the meal feeling light yet satisfying.
Creative Ways to Present
These potatoes can easily turn into party-friendly finger food. Arrange them on a platter with toothpicks and a drizzle of ranch or blue cheese dressing for dipping. You could also serve them in small individual ramekins topped with sour cream and chives for a fun, customizable presentation.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Loaded Smashed Potatoes Recipe, store them in an airtight container in the refrigerator. They’ll keep nicely for up to three days without losing too much of their crispy charm.
Freezing
While you can freeze the cooked potatoes, keep in mind that the texture might change slightly upon thawing and reheating. To freeze, flash freeze on a tray then transfer to a freezer-safe bag. Freeze for up to a month for best quality.
Reheating
The best way to reheat these potatoes is in the oven or toaster oven at 375°F (190°C) for 10 to 15 minutes. This will help restore their crispiness better than a microwave, which can make them soggy.
FAQs
Can I make Loaded Smashed Potatoes Recipe vegetarian?
Absolutely! Simply omit the bacon or replace it with a vegetarian-friendly option like smoked tempeh or mushrooms for that smoky flavor.
What other cheeses work well in this recipe?
Sharp cheddar is classic, but feel free to experiment with pepper jack, gouda, or mozzarella if you want a different twist. Each will melt nicely and add unique flavor.
Can I use a different type of potato?
Yukon Gold potatoes are ideal for their creamy texture and thin skins, but baby red or fingerling potatoes can also work well in this recipe.
Is this dish gluten-free?
Yes, all the ingredients in the Loaded Smashed Potatoes Recipe are naturally gluten-free, making it a safe and delicious choice for those with gluten sensitivities.
How spicy can I make this dish?
If you love heat, try adding sliced jalapeños or a sprinkle of cayenne pepper before roasting. It’s a great way to give your Loaded Smashed Potatoes Recipe an exciting kick.
Final Thoughts
This Loaded Smashed Potatoes Recipe has quickly become one of my all-time favorite side dishes to share with friends and family. It brings that perfect combination of crispy edges, tender interiors, cheesy melty goodness, and smoky bacon to every table. Trust me, once you try this recipe, it’ll be a regular request in your kitchen too. So go ahead, give it a try, and watch these potatoes disappear in no time!
Print
Loaded Smashed Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
Loaded Smashed Potatoes are a deliciously crispy and cheesy side dish featuring tender baby Yukon Gold potatoes smashed and roasted to perfection, then topped with sharp cheddar cheese, crumbled bacon, sour cream, and fresh chives. This recipe combines bold flavors and a satisfying texture, making it a perfect accompaniment for any meal or a standout party dish.
Ingredients
Potatoes
- 2 pounds baby Yukon Gold potatoes
Seasoning & Toppings
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup sour cream
- 2 tablespoons chopped fresh chives
- 2 tablespoons unsalted butter, melted (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare it for roasting the potatoes.
- Boil Potatoes: Place the baby Yukon Gold potatoes in a large pot, cover them with water, add a generous pinch of salt, and bring to a boil. Cook for 15 to 20 minutes until the potatoes are fork-tender.
- Drain and Cool: Drain the potatoes and let them cool slightly for easier handling.
- Smash Potatoes: Transfer the potatoes to a parchment-lined baking sheet. Using the bottom of a glass or a potato masher, gently press each potato until it is flattened to about 1/2-inch thick.
- Season and Oil: Drizzle the smashed potatoes with olive oil and season evenly with garlic powder, onion powder, salt, and freshly ground black pepper.
- Roast Potatoes: Place the baking sheet in the preheated oven and roast the potatoes for 25 to 30 minutes until the edges turn golden and crispy.
- Add Cheese and Bacon: Remove the potatoes from the oven, sprinkle shredded sharp cheddar cheese and crumbled bacon evenly on top, then return to the oven for 5 more minutes until the cheese melts.
- Finish and Serve: Remove from the oven and optionally drizzle with melted unsalted butter. Top with sour cream and freshly chopped chives before serving for extra flavor and freshness.
Notes
- You can prepare and smash the potatoes ahead of time, refrigerate, and roast later to save time.
- For a vegetarian option, omit bacon or substitute with turkey bacon for a leaner alternative.
- Add jalapeños for a spicy kick or substitute cheddar cheese with pepper jack cheese for more heat.
