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a pan of loaded smashed potatoes covered in cheese and bacon

Loaded Smashed Potatoes

Course: Appetizer, Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 people
Calories: 516kcal
Author: Becky Hardin
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!
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Ingredients

  • pounds new potatoes golf ball size, baby reds or Yukon Golds
  • 1 tablespoon kosher salt
  • 1 pound thin-sliced bacon cooked crisp & crumbled
  • 1-2 cups shredded cheddar cheese or your favorite
  • ½ cup sour cream
  • 2-4 tablespoons chopped chives

Instructions

  • Rinse the potatoes and cut out any large dark spots. Place the potatoes in a large pot and cover with water by 2-inches. Add 1-tablespoon kosher salt and stir well. Bring the water to a boil then reduce the heat to low and simmer just until the potatoes are fork-tender, about 15-20 minutes.
  • While the potatoes boil, crisp cook and crumble the bacon. At this point, leave the rendered bacon fat in the skillet; set aside.
  • Drain the potatoes, transfer to a paper towel-lined plate to cool and dry.
  • While the potatoes cool, adjust the oven rack to lower-middle position and set oven to 425°F. Cover a large, rimmed baking sheet with foil, and lightly spray the foil with nonstick spray. Set the baking sheet in the oven to preheat while the oven heats.
  • After the baking sheet has heated 10 minutes, add 3 tablespoons rendered bacon fat to the hot pan. Return the pan to the oven so the bacon fat heats.
  • Once the potatoes have cooled about 10 minutes, use a flat-bottomed cup to smash each potato to about ¼- inch thick – just enough to expose the insides but not enough that the potatoes fall apart.
  • Once the bacon fat is hot, carefully remove it from the oven and sprinkle it generously with salt and pepper. Place the smashed potatoes in a single layer at least 1-inch apart on the baking sheet. Sprinkle the topside of the potatoes with salt and pepper.
  • Place the pan with the potatoes in the oven and cook 10-15 minutes or until the underside of the potatoes is crispy and golden brown. Turn each potato over and cook an additional 10-20 minutes or until the other sides is golden brown and crispy.
  • Transfer the potatoes to a serving plate and top with crispy, crumbled bacon, shredded cheese, sour cream and chives.
  • Serve immediately.
  • Enjoy!

Notes

 
  • Choose waxy potatoes, with thin skins, and that are about the same size (about golf ball size) to ensure even cooking. Creamer-style Baby red or Baby Yukon Gold potatoes work well.
  • 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.

Nutrition

Calories: 516kcal | Carbohydrates: 22g | Protein: 17g | Fat: 40g | Saturated Fat: 16g | Cholesterol: 80mg | Sodium: 1802mg | Potassium: 673mg | Fiber: 2g | Sugar: 2g | Vitamin A: 380IU | Vitamin C: 23mg | Calcium: 174mg | Iron: 1mg