Loaded Smashed Potatoes
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SUPER CRISPY smashed potatoes topped with sour cream, bacon + chives. The easiest most perfect bite-sized appetizer.
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what are loaded smashed potatoes
Imagine a loaded baked potato, smashed and baked into crispy bite-sized goodness, particularly made for game day or any get-together, potluck, picnic or snack time.
how to make smashed potatoes
Boil, smash and bake. It starts with a quick parboil of the potatoes in cold salted water, cooking just until they’re softened. To smash these bad boys, you can use a potato masher, the heel of your hand, or the bottom of a heavy glass, trying your best to keep the potatoes as intact as possible. Bake the potatoes until they’re oh-so-crispy on the outside, topping with a dollop of sour cream, bacon and chives.
tips and tricks for success
- Start with cold water. Parboiling the potatoes in cold water will allow the potatoes to cook evenly, avoiding a mealy texture.
- Use baby yellow potatoes. Small yellow potatoes are ideal, about 2 inches in diameter, so they can crisp up to its maximum potential.
- Mix it up. Use Pepper Jack cheese instead, add hot sauce or swap the bacon for pulled pork.
freezing and storage
Storage
Leftover smashed potatoes can be stored in an airtight container in the fridge for 2-3 days.
Reheating
Reheat in the air fryer or oven at 375°F to maintain crispness.
Freeze before baking
Place the smashed potatoes (without the toppings) on a baking sheet lined with wax paper or parchment paper, freezing for 1 hour until solid. Transfer the potatoes to an airtight, resealable freezer bag. Label, date and freeze up to 1 month. To bake, thaw overnight in the fridge and bake as directed.
Loaded Smashed Potatoes: Frequently Asked Questions
Baby size potatoes are ideal such as baby yellow potatoes or Yukon Golds. Baby red or fingerling potatoes are also great swaps.
Absolutely! Boil and smash the potatoes ahead of time, storing in an airtight container in the fridge for up to 24 hours.
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Salmon with garlic cream sauce, rotisserie chicken, or a ribeye steak are all perfect pairings.
Loaded Smashed Potatoes
Ingredients
- 2 pounds baby yellow potatoes
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- ¾ cup shredded cheddar cheese
- ⅓ cup sour cream
- 4 slices bacon, diced
- 2 tablespoons chopped fresh chives
Equipment
Instructions
- Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place potatoes in a Dutch oven and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 15 minutes; drain well and let cool slightly.
- Place potatoes onto the prepared baking sheet. Using a flat dry measuring cup or glass, carefully smash the potatoes until flattened but still in one piece. Brush with olive oil; season with salt and pepper, to taste.
- Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Sprinkle the tops of each potato with cheese; place into oven and bake until cheese has melted, an additional 2-3 minutes.
- Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
- Top each potato with sour cream, bacon and chives.
- Serve immediately.
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These are easy and so tasty. My hubby loved them. I’m going to make more tonight.
Made these for a church potluck and it was great! The size is just right for appetizers. If you flatten the potatoes more, it’ll be crispier as well.
Its all breath taking
Phenomenal! Will be making this for every game day!
These look fantastic! In the post you say that they would be great at a pot luck or picnic. How do you recommend reheating or keeping hot?
Smashed potatoes are so simple yet so delicious, great recipe! very easy to follow
We enjoyed these potatoes! I served them with the Costco tri-tip. Husband was very happy!
Mmmmmmmm! Mmmmmmm! Good! Such a hit with the whole family. My kids never go for seconds, let alone thirds but their little hands kept making their way over the dinner table to grab more of these. I made them as a side dish with BBQ grilled chicken and a tossed salad with ranch. Made my quick weeknight meal feel complete.
I have made this twice. Loved by all ages. It will be a regular.
This recipe is a keeper! So crisp & delish
We really loved these. I had to use what I had which was baby red potatoes. Also since it was my first time making them I decided to make a smaller amount. I made about 8 as a trial run. Actually it turned out to be the perfect amount for 2. Also I was dreading cleaning the pan but since I had coated it with oil it was actually a breeze. We ate them as an appetizer but it was so filling that’s all we needed. I will be making them again. I thought they were great and worth the time it took to prepare them.
These have always been my favorites , and now I see you posted this recipe, yummy for sure, I can eat them like chips.
Stony