Description
Golden, crispy, and piled high with melty cheddar, crispy bacon, creamy sour cream, and fresh chives—Loaded Smashed Potatoes are the perfect side or snack. With tender centers and crunchy edges, these potatoes are easy to make and impossible to resist.
Ingredients
Scale
- 1½ pounds baby Yukon Gold or red potatoes
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 cup shredded sharp cheddar cheese
- 4 slices of bacon, cooked and crumbled
- ½ cup sour cream
- 2 tablespoons chopped fresh chives or green onions
Optional:
- Garlic powder, smoked paprika
- Jalapeños or hot sauce
- Butter instead of or in addition to olive oil
Instructions
- Boil potatoes in salted water for 15–20 minutes until fork-tender. Drain and let cool for 5 minutes.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat.
- Place potatoes on the sheet and gently smash each one to about ½ inch thickness.
- Drizzle with olive oil, season with salt and pepper.
- Roast for 20–25 minutes, flipping halfway, until golden and crisp.
- Sprinkle cheese and bacon over the potatoes, then return to oven for 5 minutes until cheese melts.
- Top with sour cream and chives before serving.