Loaded Smashed Potatoes are the ultimate comfort food—crispy, cheesy, and packed with flavor in every bite. Each potato is smashed just enough to create craggy edges that crisp up beautifully in the oven. They’re topped generously with melted cheddar cheese, crispy bacon pieces, a dollop of sour cream, and a sprinkle of fresh green onions for that final punch. It’s everything you love about a baked potato but with extra crunch and indulgence.

Whether you’re hosting a casual gathering or just craving a hearty snack, these Loaded Smashed Potatoes are guaranteed to impress. They’re easy to make, super satisfying, and versatile enough to be a show-stealing side dish or a finger-friendly appetizer. Serve them fresh out of the oven, and watch them disappear within minutes.

Why You’ll Love This Loaded Smashed Potatoes Recipe

Crispy and Creamy Combo: The texture contrast of golden crispy edges with a fluffy potato center makes every bite satisfying.
Loaded with Flavor: Bacon, cheese, sour cream, and chives create a savory explosion that mimics a loaded baked potato—only better.
Perfect for Any Occasion: Great as a party snack, game-day bite, or a decadent side for weeknight dinners.
Customizable: Swap toppings easily—try it with jalapeños, blue cheese crumbles, or even a drizzle of ranch for your personal twist.
Simple to Make: With basic ingredients and a straightforward process, this is an easy win for any level cook.

Preparation Phase & Tools to Use for Loaded Smashed Potatoes

Getting ready for this dish is simple but key to achieving the perfect texture and flavor. Start by boiling small potatoes until fork-tender—they need to be soft enough to smash but not falling apart. Once they’re boiled and cooled slightly, the real fun begins.

Essential Tools and Equipment:

Large Pot: Needed to boil the potatoes evenly. A wide-bottomed pot helps prevent overcrowding.
Baking Sheet: This is where the magic happens—crisping the smashed potatoes. Use a sturdy, rimmed sheet to ensure heat distribution and prevent spills.
Parchment Paper or Silicone Mat: Keeps the potatoes from sticking and helps crisp the bottoms.
Potato Masher or Flat-bottomed Cup: For the smashing! A gentle press is all you need to create craggy edges that get ultra-crispy.
Oven: A high-temperature roast is essential for that golden brown finish.
Tongs or Spatula: For easy flipping and topping placement.
Mixing Bowls: To toss potatoes with oil and seasonings before roasting.

Each tool plays a part in creating a potato that’s crispy on the outside, tender in the middle, and strong enough to carry all those delicious toppings.

Preparation Tips

Choose the Right Potato: Baby Yukon Golds or red potatoes work best. Their creamy texture and small size make them ideal for smashing and roasting.
Boil Just Right: Potatoes should be soft enough to press easily but not so mushy that they fall apart. Around 15–20 minutes in salted water usually does the trick.
Cool Before Smashing: Letting the potatoes sit for a few minutes after boiling makes them easier to handle and helps them hold their shape.
Generously Oil the Surface: Olive oil or melted butter ensures the potatoes crisp up properly and don’t stick.
Don’t Overcrowd: Give each potato space on the baking sheet. Crowding leads to steaming, not crisping.
Add Cheese Late: Sprinkle cheese during the final minutes of baking so it melts without burning.
Top Just Before Serving: Add sour cream, bacon, and green onions right before serving to preserve their freshness and texture.

Ingredients for This Loaded Smashed Potatoes Recipe

To create these savory, crispy, cheesy bites, you’ll need a handful of simple ingredients that pack a punch when combined. Here’s what you’ll need:

1½ pounds baby Yukon Gold or red potatoes – Washed and scrubbed, skins on
2 tablespoons olive oil – For coating and crisping the smashed potatoes
Salt and freshly ground black pepper – To season the potatoes before roasting
1 cup shredded sharp cheddar cheese – Melts beautifully and brings that rich cheesy bite
4 slices of bacon – Cooked crispy and crumbled for salty, savory crunch
½ cup sour cream – Adds a cool, creamy element to balance the richness
2 tablespoons chopped fresh chives or green onions – For a fresh, oniony finish

Optional additions:

Garlic powder or smoked paprika – For extra seasoning depth
Butter – Swapped in or added with olive oil for a richer flavor
Jalapeños or hot sauce – For a spicy twist

These ingredients come together to create an irresistible combination of textures and bold, satisfying flavors.

Step 1: Boil the Potatoes

Place the baby potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat and cook for about 15–20 minutes, or until the potatoes are fork-tender. Drain and let them cool for 5 minutes to allow easier handling.

Step 2: Preheat and Prep

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat. Drizzle a bit of olive oil on the lined sheet.

Step 3: Smash the Potatoes

Place each potato onto the baking sheet. Using the bottom of a glass or a potato masher, gently press each one down until it’s about ½ inch thick. You want to create craggy, uneven edges that will crisp up beautifully.

Step 4: Season and Roast

Drizzle the smashed potatoes with olive oil, and sprinkle generously with salt and black pepper. Roast in the oven for 20–25 minutes, flipping halfway through, until golden brown and crispy on the edges.

Step 5: Add Cheese and Bacon

Remove the tray briefly and sprinkle shredded cheddar cheese and crumbled bacon over each potato. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.

Step 6: Top and Serve

Once out of the oven, let the potatoes cool slightly. Add a small dollop of sour cream on top of each one and finish with chopped chives or green onions. Serve warm, and enjoy every loaded bite.

Notes

Make Ahead Option: Boil the potatoes in advance and store them in the fridge for up to 2 days. Smash and roast when you’re ready to serve.
Cheese Variations: Try mozzarella for a milder melt, pepper jack for heat, or a mix of cheddar and gouda for a deeper flavor.
Diet-Friendly Tips: Use turkey bacon or plant-based alternatives to suit different diets, and opt for Greek yogurt instead of sour cream for a lighter touch.
Serve Family-Style or as Appetizers: These are great piled on a platter for sharing or served individually on a party tray.
Double the Batch: These go fast—make more than you think you’ll need!

Watch Out for These Mistakes While Cooking

Overcooking the Potatoes in Water: They should be fork-tender, not mushy. Overcooked potatoes will fall apart when smashed.
Skipping the Cooling Time: Smashing hot potatoes right after boiling can cause tearing or uneven texture.
Using Too Little Oil: A generous drizzle helps them crisp up and prevents sticking.
Crowding the Baking Sheet: Potatoes need space for air circulation to get crispy. Use two trays if needed.
Adding Cheese Too Early: If you add cheese from the start, it may burn before the potatoes are done.
Not Flipping Midway: Flipping once ensures even browning and maximum crispiness.
Topping Too Soon: Sour cream and chives should go on last to keep their texture and freshness.
Using the Wrong Potato Type: Waxy, small potatoes like Yukon Golds hold their shape best—avoid russets for this.

What to Serve With Loaded Smashed Potatoes?

These crispy, cheesy bites are versatile and can pair beautifully with a wide variety of mains and sides. Whether you’re creating a casual dinner spread or planning for a party, here are some great serving ideas:

8 Recommendations

Grilled Steak or Ribeye – The rich, meaty flavor of a grilled steak complements the cheesy, savory potatoes perfectly.
Roast Chicken – A juicy, herb-seasoned roast chicken balances out the richness of the loaded toppings.
Pulled Pork Sandwiches – These make a fantastic side dish alongside barbecue favorites.
Burgers – Serve instead of fries for a heartier and more flavorful alternative.
Crispy Fried Chicken – A Southern-style combo that delivers crunch on crunch.
Green Salad with Vinaigrette – A refreshing salad cuts through the richness and keeps the meal balanced.
Chili or Sloppy Joes – Dip or top the potatoes with chili for a double comfort food hit.
Grilled Veggies or Skewers – Charred vegetables pair wonderfully with the creamy and salty notes of the potatoes.

These combinations make Loaded Smashed Potatoes suitable for everything from weeknight dinners to backyard gatherings.

Storage Instructions

To keep your Loaded Smashed Potatoes fresh and tasty, follow these storage tips:

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep toppings like sour cream and chives separate, if possible.
Reheating: Reheat in a 400°F (200°C) oven for 10–12 minutes to restore crispiness. Avoid microwaving as it makes them soggy.
Freezing (Not Recommended): Due to the toppings and texture, freezing is not ideal. If you must freeze, do so before adding cheese and toppings.

Tip: If planning to store or freeze, prepare the smashed potatoes up to the roasting step and add toppings fresh upon reheating.

Estimated Nutrition (Per Serving – Approx. 2–3 Potatoes)

Calories: 280 kcal
Protein: 8g
Carbohydrates: 24g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 30mg
Fiber: 3g
Sugar: 1g
Sodium: 350mg

Nutritional values may vary depending on toppings and potato size. These values are estimates based on standard ingredient amounts.

Frequently Asked Questions

1. Can I make Loaded Smashed Potatoes ahead of time?

Yes! You can boil and smash the potatoes in advance. Store them in the fridge, then roast and top them just before serving.

2. What are the best potatoes to use?

Baby Yukon Gold or red potatoes work best. They have creamy interiors and hold their shape well when smashed.

3. Can I make them dairy-free?

Absolutely. Use dairy-free cheese and a plant-based sour cream alternative. They still crisp up beautifully and taste great.

4. How do I make them spicier?

Add sliced jalapeños, a sprinkle of chili flakes, or drizzle with hot sauce just before serving.

5. Do I need to peel the potatoes?

Nope! The skin helps hold the potatoes together and adds texture when roasted.

6. Can I use an air fryer instead of the oven?

Yes, but work in batches. Air fry at 400°F (200°C) for about 10–12 minutes until crispy, then top with cheese and bacon and cook 2 more minutes.

7. Are these gluten-free?

Yes, as long as you use gluten-free bacon and check your toppings for hidden gluten, this recipe is naturally gluten-free.

8. How many people does this serve?

This recipe serves 4–6 people as a side dish or appetizer, depending on portion size.

Conclusion

Loaded Smashed Potatoes are the kind of dish that disappears fast—crispy, cheesy, savory, and completely crave-worthy. They take simple ingredients and elevate them into something special, whether you’re cooking for guests or just treating yourself. Easy to customize and even easier to enjoy, they strike that perfect balance between comfort food and crowd-pleaser. Give them a try and watch them become a go-to favorite in your kitchen.