If you love comfort food that’s crispy, cheesy, and packed with flavor, you are about to meet your newest obsession: LOADED SMASHED POTATOES. Imagine fork-tender baby potatoes, roasted until golden and crunchy at the edges, then loaded up with gooey cheddar, smoky bacon, tangy sour cream, and a flurry of fresh chives. Each bite is a delicious, hearty hug, perfect for gatherings with friends or whenever you want to treat yourself to something extra special. LOADED SMASHED POTATOES are more than just a side; they’re practically the main event!

LOADED SMASHED POTATOES Recipe - Recipe Image

Ingredients You’ll Need

The magic of LOADED SMASHED POTATOES is how a handful of everyday ingredients can transform into something truly crave-worthy. Every item in this lineup plays a starring role, from creating that irresistible crunch to bringing bold color and next-level flavor.

Baby Potatoes (Yukon Gold or red): Their creamy texture and petite size make them perfect for smashing and roasting to golden perfection.
Olive Oil: A generous drizzle gives the potatoes a crispy, golden crust and adds a subtle fruitiness.
Garlic Powder: For that gentle aromatic kick, it infuses every bite with warmth and depth.
Smoked Paprika: Adds a hint of smokiness and gorgeous color that makes the potatoes impossible to resist.
Salt and Pepper: Essential for bringing out the flavors of every ingredient; don’t be shy with the seasoning.
Shredded Cheddar Cheese: Melts into irresistibly gooey puddles, lending that classic “loaded” vibe.
Cooked Bacon (crumbled): Brings salty, crispy goodness that takes these potatoes straight over the top.
Sour Cream: Adds cool, creamy tang that balances the richness of cheese and bacon.
Fresh Chives (chopped): Bright pops of color and a gentle onion flavor provide the perfect finishing touch.
Optional Toppings (green onions, hot sauce): For extra heat or a fresh, zesty kick, customize your potatoes to match your cravings.

How to Make LOADED SMASHED POTATOES

Step 1: Boil the Potatoes

Start by placing your baby potatoes in a pot of salted water. Bring it up to a boil and let them cook for about 15–20 minutes, until they’re fork-tender but not falling apart. This initial cook makes the inside creamy while prepping the spuds for their crispy transformation. Once done, carefully drain and let the potatoes cool just enough to handle—it’s easier to smash them when they’re still warm.

Step 2: Smash Your Potatoes

Transfer the warm potatoes onto a parchment-lined baking sheet, leaving a bit of space between them. Grab a sturdy glass or a flat-bottomed measuring cup, and gently press down on each potato until they flatten and spread into rustic little discs. Smashing gives you more surface area for that coveted crispy finish!

Step 3: Season and Oil Up

Drizzle each smashed potato generously with olive oil, making sure to get the oil into all the nooks and crannies. Sprinkle them evenly with garlic powder, smoked paprika, and a good pinch of salt and pepper. The oil and seasonings are what make LOADED SMASHED POTATOES so flavorful and deeply savory.

Step 4: Roast for Maximum Crispiness

Slide the tray into your preheated oven at 425°F (220°C) and bake for 20–25 minutes. Keep an eye out—the edges should turn golden and perfectly crispy, while the centers stay soft and pillowy. If you want extra crunch, give them a few extra minutes.

Step 5: Add the Good Stuff

Take the potatoes out and, while they’re still piping hot, blanket them with shredded cheddar and heaps of crumbled bacon. Pop the tray back into the oven for 3–5 more minutes, just until the cheese melts into gooey, bubbling goodness. This step makes these LOADED SMASHED POTATOES absolutely irresistible.

Step 6: Finish and Serve

Take your tray out of the oven and, while everything’s still warm, finish each potato with a big dollop of sour cream and a scattering of fresh chives. The hot, cheesy potatoes and cool creamy topping are a match made in heaven—dig in while they’re still toasty!

How to Serve LOADED SMASHED POTATOES

Garnishes

Chives are classic, but don’t stop there! Try a sprinkle of green onions for extra freshness, a drizzle of hot sauce for those who like it spicy, or even a dusting of extra smoked paprika for a real flavor pop. Fresh herbs like parsley or cilantro can add garden-bright notes as well.

Side Dishes

LOADED SMASHED POTATOES make any meal a true celebration. Pair them with grilled steak or roasted chicken for a hearty dinner, serve alongside burgers at your next cookout, or pile them onto your holiday table as a guaranteed crowd-pleaser. Their cheesy, bacon-packed flavors play well with simple green salads, roasted veggies, or even a bowl of chili.

Creative Ways to Present

Want to wow your guests? Serve LOADED SMASHED POTATOES family-style on a large platter with all the toppings in little bowls nearby, so everyone can dress their own. Or, skewer mini versions on toothpicks for party appetizers. You can even make a “loaded potato bar” for game nights—let friends and family go wild with creative toppings!

Make Ahead and Storage

Storing Leftovers

If (and that’s a big IF) you have leftovers, let the LOADED SMASHED POTATOES come to room temperature, then transfer them to an airtight container. Store in the fridge for up to three days. They’ll remain flavorful and satisfying for quick snacks or easy lunches.

Freezing

While these potatoes are best enjoyed fresh, you can freeze them after roasting and before adding the sour cream and chives. Place them (fully cooled) in a single layer on a baking sheet to freeze, then transfer to a freezer bag. They’ll keep for up to two months—just thaw and reheat before finishing with your toppings.

Reheating

To recapture maximum crispiness, reheat LOADED SMASHED POTATOES in a hot oven (around 400°F) for 10–12 minutes, or until hot and sizzling. The microwave works in a pinch, but the oven keeps the edges crunchy. Add fresh sour cream and chives just before serving to keep them tasting vibrant and fresh.

FAQs

What kind of potatoes work best for LOADED SMASHED POTATOES?

Baby Yukon Gold or red potatoes are ideal because they’re naturally creamy and small, making them easy to smash and crisp up nicely. Their thin skins get deliciously crunchy in the oven!

Can I make these vegetarian?

Absolutely! Just skip the bacon or use a plant-based bacon substitute. You can also get creative with extra toppings like sautéed mushrooms, jalapeños, or drizzled ranch for tons of flavor without the meat.

How do I get my potatoes extra crispy?

Don’t skimp on the olive oil and make sure to leave plenty of space between each potato so the hot air can circulate. Also, baking them on a parchment-lined sheet helps brown their edges without sticking.

Can I prepare these ahead for a party?

Yes! You can roast and assemble the LOADED SMASHED POTATOES up to the point of adding sour cream and chives. Cool completely and store in the fridge, then simply reheat in a hot oven and finish with the fresh toppings before serving.

What are some fun variations to try?

Try swapping cheddar for pepper jack or mozzarella, add pickled jalapeños for a spicy kick, or finish with a drizzle of ranch or barbecue sauce. A sprinkle of blue cheese or diced roasted peppers can really personalize your LOADED SMASHED POTATOES.

Final Thoughts

Comfort food doesn’t get more joyful or shareable than LOADED SMASHED POTATOES. With their crispy edges, creamy center, and all those ooey-gooey toppings, they’re bound to win over anyone who tries them. Gather your potatoes and your favorite toppings—there’s a crowd-pleaser just waiting to happen!

LOADED SMASHED POTATOES Recipe

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4.7 from 29 reviews

Author: admin
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Loaded Smashed Potatoes are a perfect combination of crispy, creamy, and savory flavors. Baby potatoes are roasted until golden, then topped with melted cheddar, crispy bacon, and tangy sour cream. A versatile dish that can be served as a side or appetizer, these potatoes are sure to be a crowd-pleaser.

Ingredients

Scale

Baby Potatoes:

1½ pounds baby potatoes (Yukon Gold or red)

Seasoning:

2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon smoked paprika
Salt and pepper to taste

Toppings:

1 cup shredded cheddar cheese
4 slices cooked bacon (crumbled)
¼ cup sour cream
2 tablespoons chopped fresh chives
Optional: green onions, hot sauce

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Instructions

Preheat the oven: Preheat the oven to 425°F (220°C).
Boil the potatoes: Boil the baby potatoes in salted water for 15–20 minutes until fork-tender. Drain and let cool slightly.
Prepare the potatoes: Place the potatoes on a baking sheet, flatten them, drizzle with olive oil, season with garlic powder, smoked paprika, salt, and pepper.
Roast: Roast in the oven for 20–25 minutes until crispy and golden.
Add toppings: Sprinkle with shredded cheddar and crumbled bacon, then return to the oven until cheese melts.
Serve: Top with sour cream, chives, and optional toppings before serving.