If there’s one side dish that steals the show at every gathering, it’s Loaded Smashed Potatoes. Imagine golden, crispy-edged baby potatoes smothered with melty cheddar, smoky bacon, pillowy sour cream, and a speckling of fresh green chives. Every bite hits that irresistible trifecta of crunchy texture, creamy richness, and bold flavor—making this feel-good recipe an absolute must for weeknight dinners, holidays, or when you’re craving pure comfort food magic. Here’s everything you need to know to make your very own batch of Loaded Smashed Potatoes at home!
Ingredients You’ll Need
This recipe keeps things delightfully simple and truly celebrates each ingredient. Every component brings something special to your Loaded Smashed Potatoes, from the buttery potatoes to the flavorful finishing touches. Here’s what you’ll need—and why.
- Baby Yukon gold potatoes: These have a creamy center and thin skin, perfect for smashing and crisping.
- Olive oil: Helps create deliciously golden, crispy edges during baking.
- Garlic powder: Adds a warm, savory layer of flavor to each bite.
- Onion powder: Rounds out the flavor profile with a hint of sweetness and depth.
- Smoked paprika: Lends subtle smokiness and a gorgeous pop of color.
- Salt and black pepper: Essential for seasoning the potatoes perfectly; taste and adjust to your liking.
- Shredded cheddar cheese: Provides melty, sharp, cheesy goodness on top.
- Cooked bacon, crumbled: A salty, savory crunch that takes these potatoes over the top.
- Sour cream: Adds a cool, creamy tang to balance out all the richness.
- Fresh chives, chopped: Sprinkled over at the end for fresh flavor and a vibrant finish.
How to Make Loaded Smashed Potatoes
Step 1: Boil the Potatoes
Start by placing your baby Yukon gold potatoes into a large pot. Cover them fully with cold water and set the pot over high heat. Once the water reaches a boil, lower the heat slightly and let the potatoes simmer for 15 to 20 minutes. They should be fork-tender—easily pierced but not falling apart. Drain the potatoes and give them a couple of minutes to cool just enough for smashing.
Step 2: Smash and Season
Line your baking sheet with parchment paper, then drizzle or brush it lightly with olive oil to prevent sticking. Arrange the cooked potatoes across the sheet. Using the bottom of a sturdy glass or a potato masher, gently but firmly press down on each potato until it’s about half an inch thick. Give them another drizzle of olive oil, then shower them with garlic powder, onion powder, smoked paprika, salt, and black pepper. This is where those flavors start soaking in!
Step 3: Bake Until Crispy
Slide your tray of seasoned, smashed potatoes into a preheated 425°F (220°C) oven. Let them bake for 20 to 25 minutes, resisting the urge to peek, until the edges are beautifully golden and crisp. The aroma alone is going to make you hungry! The secret is high heat: it gives you that ultimate contrast between fluffy center and crunchy outside.
Step 4: Load Them Up
Once those potatoes are crisp, remove the tray from the oven and immediately sprinkle them with all that shredded cheddar cheese and crumbled bacon. Don’t be shy—you want every potato to get its fair share. Return the tray to the oven for just 2 to 3 minutes, long enough for the cheese to melt into gooey, irresistible pools.
Step 5: Top and Serve
With the potatoes sizzling and cheesy, all that’s left is to finish them off. Dollop each potato with a spoonful of cool, creamy sour cream, then scatter with fresh chopped chives. Serve your Loaded Smashed Potatoes straight from the oven for maximum flavor and crunch!
How to Serve Loaded Smashed Potatoes
Garnishes
A finishing touch can make all the difference. Try an extra sprinkle of chopped chives for freshness, a grind of black pepper, or even a pinch of smoked paprika for color. For a little heat, a dusting of red pepper flakes works wonders with Loaded Smashed Potatoes. If you’re feeling playful, swap the chives for thinly sliced green onions or a scoop of guacamole!
Side Dishes
Loaded Smashed Potatoes are hearty and rich, so they pair brilliantly with a crisp green salad, grilled or roasted veggies, or juicy proteins like steak, roast chicken, or baked fish. They also shine as a party side, holding their own next to classics like coleslaw, barbecue, or even an old-school meatloaf.
Creative Ways to Present
If you want to impress at your next get-together, serve Loaded Smashed Potatoes as an appetizer platter: set them out with tiny forks or toothpicks for snacking. For a fun twist, make a “potato bar” and let guests top their own with cheese, bacon, salsas, or creamy sauces. You can even use mini potatoes for bite-sized Loaded Smashed Potatoes that are perfect for parties.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (which honestly is a rare occurrence), place them in an airtight container and store in the refrigerator. They’ll stay delicious for up to three days, though you may want to freshen them up with a bit more cheese and chives just before eating.
Freezing
Loaded Smashed Potatoes freeze quite well, especially before you add the final fresh toppings like sour cream and chives. Arrange the baked and loaded potatoes on a tray, freeze until firm, then transfer to a freezer bag. They’ll keep for about 1 month. When ready to serve, reheat in the oven and add your finishing touches!
Reheating
For best results, reheat your Loaded Smashed Potatoes in the oven at 400°F until hot and the cheese is melty again. This keeps them crisp on the outside and soft in the center. The microwave works in a pinch, but the oven preserves that irresistible crunch.
FAQs
Can I use a different type Side Dish
Absolutely! While baby Yukon golds are prized for their creamy centers and thin skins, you can also use baby red potatoes or small fingerlings—just try to pick potatoes that are all about the same size for even cooking and smashing.
How do I make Loaded Smashed Potatoes vegetarian?
It’s easy—just leave out the bacon, or use your favorite plant-based bacon substitute. The flavors from the cheese, sour cream, and spices are still super satisfying on their own.
Can I prep the potatoes ahead of time?
You sure can. Boil and smash the potatoes up to a day in advance, then refrigerate on the baking tray. When you’re ready to serve, simply add the seasonings, oil, and bake as directed, then top and enjoy.
What’s the best way to get the potatoes extra crispy?
Make sure to dry your potatoes really well after boiling, and don’t shy away from using enough olive oil when drizzling before baking. Spreading them out on the pan so none are touching each other also helps achieve maximum crispiness.
Can I add extra toppings to Loaded Smashed Potatoes?
Go wild! Sautéed onions, diced jalapeños, roasted garlic, or a handful of chopped fresh herbs all make delicious extra toppings. Invent your own version and make these potatoes uniquely yours.
Final Thoughts
Loaded Smashed Potatoes are a labor of love that really pays off—every crispy, cheesy, and savory bite is guaranteed to make you (and your guests!) smile. If you haven’t tried them yet, now’s your chance to turn a few humble potatoes into something truly unforgettable. Grab your favorite toppings and let the comfort begin!
Print
Loaded Smashed Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Loaded Smashed Potatoes are a delicious side dish featuring crispy smashed baby Yukon gold potatoes topped with cheddar cheese, bacon, sour cream, and chives. Perfect for any meal or as a party snack!
Ingredients
Potatoes:
- 1 ½ pounds baby Yukon gold potatoes
Seasonings:
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
Toppings:
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- ¼ cup sour cream
- 2 tablespoons chopped fresh chives
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Cook the potatoes: Boil the potatoes until fork-tender, then cool slightly.
- Smash the potatoes: Place on a baking sheet, smash, season, and bake until crispy.
- Add toppings: Sprinkle with cheese and bacon, melt, and top with sour cream and chives.
Notes
- For a vegetarian version, omit the bacon or substitute with plant-based bacon bits.
- Add a pinch of red pepper flakes for a spicier kick.
Nutrition
- Serving Size: 1 portion
- Calories: 315
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 35 mg
