These Loaded Smashed Potatoes are everything you love about a loaded baked potato—transformed into crispy, golden, bite-sized perfection.
Fluffy on the inside and super crispy on the outside, each potato is topped with melty cheese, cool sour cream, crispy bacon, and fresh chives. They’re the ultimate appetizer or side dish for any occasion—from game day to family dinners!
❤️ Why You’ll Love This Recipe
- Perfectly crispy edges with a soft, fluffy center
- Easy to make with simple ingredients
- Great for parties, gatherings, or weeknight dinners
- Customizable with your favorite toppings
- Crowd-pleasing and kid-approved
- Can be prepped ahead of time
🛒 Ingredients
- 2 lbs baby yellow potatoes
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- ¾ cup shredded cheddar cheese
- ⅓ cup sour cream
- 4 slices bacon, diced
- 2 tablespoons fresh chives, chopped
👨🍳 Instructions
1. Preheat the oven
Preheat your oven to 450°F (230°C). Lightly grease a baking sheet or line it with parchment paper.
2. Boil the potatoes
Place potatoes in a large pot or Dutch oven.
Cover with cold salted water (about 1 inch above the potatoes). Bring to a boil, then simmer for about 15 minutes, until just fork-tender.
Drain and let them cool slightly.
3. Smash the potatoes
Transfer potatoes to the prepared baking sheet.
Using the bottom of a glass or measuring cup, gently press each potato until flattened but still intact.
Brush with olive oil and season with salt and pepper.
4. Bake until crispy
Bake for 25–30 minutes, until golden brown and crispy on the edges.
5. Add cheese
Sprinkle shredded cheddar over each potato.
Return to the oven for 2–3 minutes, until melted and bubbly.
6. Cook the bacon
While potatoes bake, cook diced bacon in a skillet over medium-high heat for 6–8 minutes, until crispy.
Drain on paper towels.
7. Assemble & serve
Top each potato with:
- A dollop of sour cream
- Crispy bacon bits
- Fresh chives
Serve immediately while hot and crispy!
💡 Tips & Tricks for Success
- Start potatoes in cold water for even cooking
- Use baby potatoes (Yukon Gold or yellow) for best texture
- Don’t overcrowd the pan—space helps them crisp up
- Press gently when smashing to keep potatoes intact
- For extra crispiness, bake a few extra minutes
🔄 Variations
- Spicy version: Add jalapeños or hot sauce
- Cheese swap: Use Pepper Jack or mozzarella
- Meat swap: Replace bacon with pulled pork or turkey bacon
- Vegetarian: Skip bacon and add sautéed mushrooms
❓ FAQs
What potatoes work best?
Baby yellow potatoes or Yukon Golds are ideal. Red or fingerling potatoes also work well.
Can I make these ahead of time?
Yes! Boil and smash the potatoes up to 24 hours ahead, then bake when ready.
How do I store leftovers?
Store in an airtight container in the fridge for 2–3 days.
How do I reheat them?
Reheat in the oven or air fryer at 375°F (190°C) to keep them crispy.
Can I freeze them?
Yes! Freeze smashed (unbaked) potatoes for up to 1 month, then thaw and bake as directed.
🍽️ What to Serve With Loaded Smashed Potatoes
- Grilled chicken
- Steak or ribeye
- Roasted salmon
- BBQ dishes
- Fresh salads
🧊 Leftover Ideas
- Turn into a loaded potato bowl
- Chop and add to breakfast hash
- Use as a crispy side for eggs
- Add to wraps or sandwiches