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
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.
Notes
- For a vegetarian version, skip the bacon or use veggie bacon.
- Customize with jalapeños or ranch dressing for added flavor.
- Serve hot as a side dish or appetizer.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 330
- Sugar: 2g
- Sodium: 470mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg
