Crispy, cheesy, and absolutely irresistible, Loaded Smashed Potatoes are the perfect mix of rustic comfort and indulgent flavors. Imagine tender baby potatoes, smashed and roasted until their edges are golden and crunchy, topped with melty cheddar, smoky bacon crumbles, cool sour cream, and fresh chives. Every bite is a balance of creamy interior and crackly crust, with rich toppings that elevate the humble spud into a crowd-pleasing appetizer or hearty side dish.

WANT TO SAVE THIS RECIPE?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Perfect for game day, casual gatherings, or even weeknight dinners when you’re craving something special, these potatoes are endlessly customizable and effortlessly satisfying. Whether served straight from the oven or dressed up with extra toppings, this dish never fails to win hearts—and plates rarely have leftovers.

Why You’ll Love This Loaded Smashed Potatoes Recipe

Incredible Texture: The smash-and-roast method creates irresistibly crisp edges while keeping the center fluffy and tender.
Flavor Explosion: With bacon, cheese, sour cream, and chives, every bite is rich, savory, and satisfying.
Versatile & Customizable: Easily adapt it with different cheeses, herbs, or make it vegetarian by omitting bacon.
Easy to Make: Simple ingredients and minimal prep make this recipe ideal for cooks of all levels.

Preparation Phase & Tools to Use (Essential Tools and Equipment, and Their Importance)

To get your Loaded Smashed Potatoes just right, using the proper tools will make all the difference in texture and ease of preparation:

Large Pot: For boiling the baby potatoes until tender. This ensures even cooking before roasting.
Sheet Pan: A sturdy, rimmed baking sheet allows for even heat distribution and crispier potato edges.
Potato Masher or Flat Bottomed Cup: You’ll need something to gently smash the potatoes—just enough to break them open and create ridges for extra crisping.
Parchment Paper: Prevents sticking and makes clean-up a breeze while helping with even roasting.
Tongs or Spatula: Useful for handling hot potatoes without breaking them apart.
Mixing Bowl: For tossing the potatoes in oil and seasoning.
Oven Mitts: Safety first—these will protect your hands during the hot-handling phase.

Having the right tools on hand helps ensure that your potatoes are evenly cooked, perfectly crispy, and easy to handle throughout the process.

Preparation Tips

Use Small Potatoes: Baby gold or red potatoes work best—they cook quickly and smash easily without falling apart.
Don’t Over-Boil: Potatoes should be fork-tender but not mushy. Overcooked potatoes can break apart when smashed.
Dry Well Before Smashing: Moisture on the surface will steam the potatoes instead of crisping them—so let them sit for a few minutes after boiling.
Smash with Control: Apply firm but gentle pressure when smashing; too much force will turn them into mash.
Oil Generously: Don’t skimp on olive oil—it helps the edges get deliciously crispy in the oven.
Bake on High Heat: Roasting at 425°F or higher gives the potatoes the crunchy, golden texture you want.

With these preparation insights, you’re well on your way to mastering this delicious dish.

Ingredients for This Loaded Smashed Potatoes Recipe

Here’s everything you’ll need to bring this crispy, cheesy delight to life:

1.5 pounds baby potatoes (gold or red varieties work best)
2 tablespoons olive oil (for coating and crisping)
1 cup shredded cheddar cheese (sharp cheddar adds a bold flavor)
4–5 slices cooked bacon, crumbled (for a savory, smoky bite)
½ teaspoon garlic powder (adds depth to the flavor)
Salt and black pepper, to taste
½ cup sour cream (for that cool, creamy topping)
2 tablespoons chopped fresh chives (for freshness and a pop of color)

Optional Add-ons:

A pinch of paprika or cayenne pepper for heat
A sprinkle of Parmesan cheese for extra cheesiness
Green onions as a chive alternative

This ingredient list keeps things simple but packed with bold flavors and fantastic textures.

Step 1: Boil the Potatoes

Place the baby potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook for 15–20 minutes, or until the potatoes are fork-tender but not falling apart. Drain and let them sit for a few minutes to dry.

Step 2: Preheat and Prep

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy clean-up and to prevent sticking. Spread the boiled potatoes evenly on the sheet.

Step 3: Smash the Potatoes

Using a potato masher or the bottom of a flat glass, gently press down on each potato until it flattens to about ½ inch thick. Be careful not to mash them into pieces—keep them mostly intact with rough, craggy edges.

Step 4: Season and Oil

Drizzle the smashed potatoes with olive oil. Sprinkle garlic powder, salt, and black pepper evenly across them. Flip each potato gently and repeat on the other side to ensure full coverage and crispy edges all around.

Step 5: Roast to Perfection

Place the baking sheet in the preheated oven. Roast the potatoes for 25–30 minutes, flipping halfway through, until they are golden brown and the edges are crispy.

Step 6: Load Them Up

Once roasted, sprinkle the cheddar cheese and crumbled bacon over each potato. Return to the oven for 3–5 minutes, just until the cheese melts.

Step 7: Garnish and Serve

Remove from the oven and let cool slightly. Top each loaded potato with a dollop of sour cream and a sprinkle of fresh chives. Serve warm and enjoy every crunchy, melty bite.

Notes

Choose uniform potato sizes for even boiling and smashing.
Cheddar cheese melts best when added to hot potatoes right after roasting—just before serving.
For a vegetarian version, simply omit the bacon or replace it with crispy fried shallots or veggie bacon.
Sour cream alternatives like Greek yogurt work great if you want a tangy, lighter topping.
These are best enjoyed fresh, but can be reheated (instructions below).

Watch Out for These Mistakes While Cooking

Overcooking the potatoes during boiling: If they’re too soft, they’ll fall apart when smashed.
Not drying the potatoes enough: Excess moisture will keep them from crisping up properly in the oven.
Using too little oil: Without enough oil, they won’t develop that signature golden crunch.
Crowding the pan: Give each potato space on the baking sheet so the heat can crisp them evenly.
Skipping the flip: Turning the potatoes midway through roasting ensures both sides are evenly browned.
Adding cheese too early: Melting the cheese too soon can lead to burning. Wait until the last few minutes.
Topping before cooling: Adding sour cream immediately after baking can cause it to melt and slide off.
Forgetting to taste for seasoning: Always season both before and after roasting to layer flavor properly.

What to Serve With Loaded Smashed Potatoes?

Loaded Smashed Potatoes are versatile and pair wonderfully with a variety of main dishes and sides. Whether you’re planning a full dinner or a party spread, here are some perfect companions:

8 Recommendations

Grilled Steak – The crispy potatoes complement a juicy, seared steak beautifully.
Barbecue Ribs – Sweet and smoky ribs make a great pairing with cheesy, bacon-topped spuds.
Roast Chicken – A classic roast chicken brings balance to the richness of the potatoes.
Pulled Pork Sandwiches – Serve these on the side for a game day feast.
Crispy Fried Chicken – A crunchy, indulgent combo that’s pure comfort food.
Green Salad – Light, fresh greens with a vinaigrette add a refreshing contrast.
Grilled Veggies – Charred asparagus, zucchini, or peppers add a smoky, healthy side.
Fried Eggs or Omelets – Make it a hearty brunch by topping the potatoes with eggs.

Whether as a side dish or centerpiece, these potatoes blend well with bold flavors and satisfying proteins.

Storage Instructions

Loaded Smashed Potatoes store well and can be revived easily with the right methods:

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: For best results, reheat in a 400°F (200°C) oven for about 10–12 minutes until crispy again. Avoid microwaving—they’ll lose their crunch.
Freezing: Not ideal once loaded with toppings, but plain smashed potatoes (before adding cheese and bacon) can be frozen. Reheat and then top before serving.

Proper storage ensures you can enjoy the crispy goodness even a few days later.

Estimated Nutrition

Per serving (based on 4 servings):

Calories: ~310
Total Fat: 19g
Saturated Fat: 7g
Cholesterol: 30mg
Sodium: 450mg
Carbohydrates: 26g
Fiber: 3g
Sugar: 1g
Protein: 10g

Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Frequently Asked Questions

1. Can I use regular-sized potatoes instead of baby potatoes?

Yes, but it’s best to cut them into smaller chunks before boiling so they cook evenly and can be smashed properly.

2. What’s the best type of potato for this recipe?

Baby Yukon Gold or red potatoes are ideal—they have creamy interiors and hold up well during smashing and roasting.

3. Can I make these ahead of time?

You can boil and smash the potatoes a few hours ahead. Roast and top just before serving for the crispiest texture.

4. How can I make this dish vegetarian?

Simply omit the bacon or replace it with a plant-based alternative like smoked tempeh or crispy shallots.

5. What cheeses work well besides cheddar?

Mozzarella, Monterey Jack, Pepper Jack, or a blend with Parmesan all work great for variety and added flavor.

6. Can I cook these in an air fryer?

Yes—after boiling and smashing, air fry at 400°F (200°C) for 15–18 minutes, flipping halfway through.

7. Are these gluten-free?

Yes, all ingredients are naturally gluten-free. Just confirm your toppings (like bacon or seasonings) don’t contain any additives with gluten.

8. Can I skip the sour cream?

Absolutely. Try alternatives like Greek yogurt, ranch dressing, or even a drizzle of spicy mayo for a twist.

Conclusion

Loaded Smashed Potatoes are the kind of dish that hits all the right notes—crispy, cheesy, creamy, and utterly satisfying. They’re easy to make, endlessly adaptable, and guaranteed to disappear quickly whether you’re serving them as a side or appetizer. With simple steps and big flavors, they’re a surefire favorite for any occasion.