Okay, listen up! If there’s one thing I absolutely *cannot* resist, it’s a potato that’s somehow both fluffy on the inside and ridiculously crispy on the outside. You know the kind? That perfect crunch that gives way to a cloud? Well, prepare yourself, because these Loaded Smashed Potatoes are exactly that, taken to a whole new level of deliciousness. We’re talking tender potatoes, smashed flat, baked until golden and crunchy, then piled high with all the good stuff – gooey cheese, salty bacon, and fresh green onions. Seriously, my family practically riots if I don’t make these for dinner at least once a week. They’re easy enough for a weeknight but feel special enough for company. Trust me, once you try these Loaded Smashed Potatoes, you’ll never go back to boring old baked potatoes again!
Why You’ll Love These Loaded Smashed Potatoes
Honestly, what’s not to love?! These loaded smashed potatoes hit all the right notes, making them an instant favorite. Here’s the quick rundown on why you’re going to be obsessed:
- Crazy Crispy Texture: Smashing them flat means way more surface area for that glorious golden crunch.
- Flavor Bomb Toppings: We’re talking cheese, bacon, and green onions – a classic combo that just works.
- Super Easy to Make: Boiling, smashing, baking… it’s really straightforward, even for a kitchen newbie.
- Crowd Pleaser: Seriously, everyone devours these. They disappear fast!
Making Loaded Smashed Potatoes: What You Need
Alright, let’s get down to business! Making these glorious loaded smashed potatoes doesn’t require anything fancy, just a few simple ingredients you probably already have and some basic kitchen gear. Gather your stuff, and let’s get ready to make some potato magic happen!
Ingredients for Loaded Smashed Potatoes
Here’s the good stuff you’ll need to transform simple potatoes into a total flavor explosion. Nothing complicated here, just fresh, tasty ingredients that work together beautifully. Make sure your bacon is cooked and crumbled ahead of time – that’s important!
- 1.5 pounds baby potatoes (any kind works, the smaller the better!)
- 2 tablespoons olive oil (for getting that crispy edge)
- salt and black pepper to taste (don’t be shy!)
- 1 cup shredded cheddar cheese (the meltier, the better!)
- 4 slices bacon, cooked and crumbled (hello, flavor!)
- 1/4 cup chopped green onions (for a little freshness)
- sour cream for serving (optional, but highly recommended!)
Equipment for Loaded Smashed Potatoes
You won’t need a ton of specialized tools for this recipe. Just your everyday kitchen essentials will do the trick. A good pot for boiling, a sturdy baking sheet, and something to smash those potatoes are the main things you’ll reach for.
- Large pot
- Baking sheet
- Potato masher or a sturdy fork
- Measuring cups and spoons
How to Make Loaded Smashed Potatoes
Okay, let’s get cooking! Making these loaded smashed potatoes is honestly super simple, just follow these steps and you’ll have crispy, cheesy perfection on your plate in no time. It’s all about getting those potatoes just right before loading them up with all the good stuff.
Step 1: Prepare the Potatoes for Smashed Potatoes
First things first, you need to get those baby potatoes ready for their close-up. Grab your big pot and fill it with water. Add a generous pinch of salt – this helps season the potatoes from the inside out while they boil. Toss in your baby potatoes and bring the water to a rolling boil. Let them cook for about 15 to 20 minutes, or until they’re fork-tender. You should be able to easily pierce a potato with a fork, but they shouldn’t be falling apart. Once they’re done, drain them really well. You want them as dry as possible before the next step!
Step 2: Smash the Potatoes for Crispy Texture
Now for the fun part – smashing! Lay your drained, boiled potatoes out on your baking sheet. Give them a little space so they’re not crowded. Now, grab a fork or a potato masher and gently press down on each potato until it flattens out. Don’t go crazy and turn them into mush! You just want to flatten them enough to create lots of surface area for crisping, but they should still mostly hold their shape. Once they’re all smashed, drizzle them generously with that olive oil. This is key for crispiness! Season them up with salt and black pepper. Be sure to get both sides if you can!
Step 3: Bake Loaded Smashed Potatoes to Perfection
Preheat your oven to a nice hot 400°F (200°C). Pop that baking sheet with the smashed, seasoned potatoes into the hot oven. This is where the magic happens! Let them bake for about 20 to 25 minutes. Keep an eye on them – you’re looking for them to turn beautiful golden brown and get super crispy edges. The exact time might vary depending on your oven and how thick your smashed potatoes are, so just look for that gorgeous color and crunch.
Step 4: Load Up Your Smashed Potatoes
Once your smashed potatoes are perfectly crispy, pull the baking sheet out of the oven. Now it’s time to make them “loaded”! Sprinkle that shredded cheddar cheese all over the top of the potatoes. Then, scatter your crumbled cooked bacon over the cheese. Finally, sprinkle on those chopped green onions. Pop the baking sheet back into the oven for another 5 to 10 minutes. You just want to melt that cheese until it’s bubbly and gooey. Don’t bake them too long at this stage or the green onions might get sad and wilted. Once the cheese is melted, take them out and serve them hot! A dollop of sour cream on the side is totally optional, but totally delicious.
Tips for the Best Loaded Smashed Potatoes
Want to make sure your loaded smashed potatoes turn out absolutely perfect every single time? Here are a few little tricks I’ve picked up along the way that make a big difference:
- Pick the Right Potatoes: Baby potatoes are really the star here. Their thin skin gets super crispy, and they’re the perfect size for smashing. Any type of baby potato works great – red, Yukon Gold, or even a mix!
- Don’t Over-Boil: You want them tender, yes, but not so soft they fall apart when you try to smash them. Fork-tender is the sweet spot.
- Get ‘Em Dry: After boiling, make sure you drain those potatoes really well. Excess water means less crispiness!
- Don’t Crowd the Pan: Give each smashed potato space on the baking sheet. If they’re too close, they’ll steam instead of crisping up. Use two baking sheets if you need to!
- Hot Oven is Key: That 400°F temperature is important for getting that golden brown, crispy exterior.
Ingredient Substitutions for Loaded Smashed Potatoes
Hey, I get it! Sometimes you don’t have exactly what the recipe calls for, or maybe you just want to mix things up. That’s totally fine with these loaded smashed potatoes – they’re pretty forgiving! You can absolutely swap out the cheddar for another cheese that melts well, like Monterey Jack, a spicy pepper jack, or even some grated Gruyere for a fancy touch. Not a fan of bacon? Try crumbled cooked sausage, diced ham, or even some smoked paprika chickpeas for a smoky flavor. And if green onions aren’t your thing, chives are a great substitute, or even some finely diced red onion (though it won’t be quite the same mild flavor).
Serving Suggestions for Loaded Smashed Potatoes
Okay, you’ve got a big tray of these amazing loaded smashed potatoes – now what? They’re perfect on their own as a snack or appetizer, but they also make a fantastic side dish. I love serving them alongside grilled chicken, juicy steaks, or even simple roasted vegetables. They’re basically the ultimate comfort food side that pairs well with just about anything you’d serve potatoes with!
Storing and Reheating Loaded Smashed Potatoes
Got leftovers? Lucky you! Let any leftover loaded smashed potatoes cool completely, then pop them into an airtight container. They’ll keep in the fridge for 3-4 days. To reheat them and get that crispiness back, the best way is in the oven or air fryer! A few minutes at around 350°F (175°C) should do the trick until they’re heated through and crispy again. Microwaving works in a pinch, but they’ll lose that lovely crunch.
Frequently Asked Questions About Loaded Smashed Potatoes
Got questions about making these amazing loaded smashed potatoes? Totally understandable! Here are some common things people ask, and my go-to answers to help you make the absolute best batch.
Can I make Loaded Smashed Potatoes ahead of time?
Okay, so you can definitely do *some* prep ahead! You can boil and smash the potatoes earlier in the day or even the day before. Just let them cool completely, then store them in the fridge until you’re ready to bake. When it’s time, just pull them out, drizzle with oil, season, and follow the baking steps as written. Adding the toppings right before the final bake is key to getting that melty cheese and fresh green onion flavor.
What are the best potatoes for Loaded Smashed Potatoes?
Honestly, baby potatoes are truly the best for this recipe! Their smaller size and thinner skin are perfect for getting that crispy edge when you smash and bake them. Any type of baby potato works great – little red potatoes, baby Yukon Golds, or even a mix. They just hold up really well to the smashing and baking process.
How do I get my Smashed Potatoes extra crispy?
Ah, the million-dollar question! To get those smashed potatoes truly crispy, make sure you don’t crowd the baking sheet. Give each potato some space so the hot air can circulate around it. Using enough olive oil is also crucial – it helps them brown up beautifully. And make sure your oven is fully preheated to that 400°F! If they still aren’t quite crispy enough after the initial bake, you can always give them a few more minutes before adding the toppings.
Nutritional Information
Please note that the nutritional information provided here is an estimate based on the ingredients used and can vary depending on specific brands and quantities. It is not a precise calculation.
Share Your Loaded Smashed Potatoes Experience
Alright, you’ve made them! I need to know how they turned out. Did you love them? Did you add any fun toppings? Leave a comment below, rate the recipe, or share a pic! I can’t wait to hear about your loaded smashed potato adventure!
Print
Amazing Loaded Smashed Potatoes in 4 Steps
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy smashed potatoes loaded with cheese, bacon, and green onions.
Ingredients
- 1.5 pounds baby potatoes
- 2 tablespoons olive oil
- salt and black pepper to taste
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 1/4 cup chopped green onions
- sour cream for serving (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Boil potatoes until tender, about 15-20 minutes.
- Drain potatoes and place on a baking sheet. Gently smash each potato with a fork or potato masher.
- Drizzle with olive oil and season with salt and pepper.
- Bake for 20-25 minutes, or until golden brown and crispy.
- Remove from oven and top with shredded cheese, crumbled bacon, and green onions.
- Return to oven for 5-10 minutes, or until cheese is melted and bubbly.
- Serve hot, with sour cream if desired.
Notes
- Use any type of baby potatoes you prefer.
- Adjust toppings to your liking.
- These are best served immediately.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg
Keywords: smashed potatoes, loaded potatoes, crispy potatoes, potato side dish