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Loaded Smashed Potatoes

Ultra crispy smashed baby potatoes loaded with cheddar cheese, bacon, sour cream, and green onions for the ultimate comforting side dish.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: American, Comfort Food
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 2 lbs baby Yukon gold potatoes
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter melted
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1.5 cups shredded cheddar cheese
  • 6 slices bacon cooked and crumbled
  • 0.5 cup sour cream
  • 3 green onions thinly sliced
  • 2 tbsp fresh parsley chopped

Equipment

  • Large pot
  • Baking sheet
  • Parchment paper
  • Potato masher or glass

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Boil potatoes in salted water for 15–20 minutes until fork-tender.
  3. Drain and let cool slightly.
  4. Place potatoes on baking sheet and gently smash each one with a glass or potato masher.
  5. Mix olive oil, melted butter, garlic powder, onion powder, salt, and pepper.
  6. Brush mixture over smashed potatoes.
  7. Bake for 25–30 minutes until crispy and golden.
  8. Top with cheddar cheese and bacon, then bake 5 more minutes until cheese melts.
  9. Finish with sour cream, green onions, and parsley before serving warm.

Notes

For extra crispiness, let the potatoes steam dry after boiling before smashing. Reheat leftovers in the oven or air fryer for best texture.