Loaded Smashed Potatoes

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These loaded smashed potatoes are the ultimate side dish or great to serve as an appetizer. Made with a handful of simple ingredients, these are a real crowd pleaser!

Loaded Smashed Potatoes on a baking sheet

I for one love a tasty potato side dish, and when you add bacon, sour cream and chives they really don’t get much better! I also love serving these as a group appetizer – they disappear so quickly!

How To Make Loaded Smashed Potatoes

Be sure to scroll down to get the full recipe!

Prep: Rinse the potatoes and boil them until they are fork tender and drain. Cook the bacon in a skillet and crumble it into pieces. Set the bacon fat to one side. Preheat the oven and cover a baking sheet with foil.

Make: Heat the bacon fat in the baking sheet. Smash each potato with a flat bottomed cup and gently place the potatoes onto the baking sheet.

Cook: Cook the potatoes until they are crispy and golden brown, flipping halfway through.

Serve: Top the potatoes with the crumbled bacon, cheese, sour cream and chives and serve.

Four shots to show how to make the recipe
Loaded Smashed Potatoes topped with bacon and cheese

Crispy and Fluffy Potatoes Every Time

Smashed is easily my favorite way to enjoy the humble potato. The outsides get amazingly crispy edges while they remain light and fluffy inside. Cooking them in bacon fat really enhances the flavors – they really are irresistible!

What are the best potatoes to use?

For the best loaded smashed potatoes, use small golf sized potatoes. New potatoes, baby reds or yukon golds all work well. You don’t need to peel them as the skins are thin, just give them a quick wash before boiling them.

Can you make them ahead of time?

Loaded smashed potatoes should be served straight out of the oven, but you can do a lot of the prep the day before. Boil and smash the potatoes and place them covered in the fridge for up to 8 hours. When you are ready to cook them, simply melt the bacon fat and bake them.

Loaded Smashed Potatoes ready to eat

Recipe Tips and Notes

  • Use potatoes that are even in shape and size so that they cook evenly.
  • Boil the potatoes until the are fork tender. They should still hold their shape and not be falling apart.
  • Spread the potatoes in one single layer on the baking sheet. Don’t overcrowd them and use two sheets if needed.
Loaded Smashed Potatoes sprinkled with chives

More Potato Side Dishes

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Becky Hardin


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