Loaded Smashed Potatoes
Think of a loaded baked potato, but in a crispy, bite-sized form—perfect for game day, parties, potlucks, picnics, or just a casual snack.
How to Make Smashed Potatoes
The process is simple: boil, smash, and bake! Start by boiling your potatoes in cold salted water until they’re soft. Once they’re ready, smash them with a potato masher, the heel of your hand, or the bottom of a heavy glass—just make sure you don’t mash them too much, you want them to stay in one piece. Then, bake the potatoes until they’re crispy on the outside, and top with a dollop of sour cream, crispy bacon, and fresh chives.
Loaded Smashed Potatoes – A Perfect Appetizer
These super crispy smashed potatoes are topped with sour cream, bacon, and chives—making them the easiest and most delicious bite-sized appetizer!
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
- Dutch Oven
- Cast Iron Skillet
Instructions
- Preheat your oven to 450°F. Lightly oil a baking sheet or use nonstick spray.
- Place potatoes in a Dutch oven and cover with cold salted water by about 1 inch. Bring to a boil and simmer until just tender, about 15 minutes. Drain and let them cool slightly.
- Arrange the potatoes on the prepared baking sheet. Smash them gently with a flat dry measuring cup or glass, keeping them in one piece. Brush with olive oil and season with salt and pepper to taste.
- Bake for 25-30 minutes or until they’re golden brown and crispy. Sprinkle shredded cheddar cheese on top and bake for another 2-3 minutes until the cheese melts.
- In a large cast iron skillet, cook the bacon over medium-high heat until crispy, about 6-8 minutes. Drain the excess fat and transfer the bacon to a paper towel-lined plate.
- Top each potato with sour cream, crispy bacon, and chopped chives.
- Serve immediately and enjoy!
Tips for Success
- Start with cold water: Parboiling the potatoes in cold water helps them cook evenly, preventing them from becoming too mealy.
- Use baby yellow potatoes: Small yellow potatoes (about 2 inches in diameter) are perfect because they crisp up beautifully.
- Get creative: You can mix things up by using Pepper Jack cheese, adding hot sauce, or swapping bacon for pulled pork for a twist.
Freezing and Storing
- Storage: Leftover smashed potatoes can be kept in an airtight container in the fridge for 2-3 days.
- Reheating: For the crispiest result, reheat in an air fryer or oven at 375°F.
- Freezing before baking: To freeze, place the smashed potatoes (without toppings) on a baking sheet lined with parchment or wax paper. Freeze them for about 1 hour, then transfer them to a resealable freezer bag. Label and date the bag, and you can freeze for up to 1 month. When you’re ready to bake, just thaw overnight in the fridge and cook as usual.
Frequently Asked Questions
- Which potatoes work best for smashed potatoes?
Baby yellow potatoes or Yukon Golds are perfect. Baby reds or fingerling potatoes also work well. - Can I make this ahead of time?
Yes! You can boil and smash the potatoes ahead of time, then store them in an airtight container in the fridge for up to 24 hours. - How should I store leftovers?
Leftovers can be stored in an airtight container in the fridge for 2-3 days. - What should I serve with smashed potatoes?
These go great with salmon and garlic cream sauce, rotisserie chicken, or a juicy ribeye steak.
