These loaded smashed potatoes are a perfect side dish or appetizer! Potatoes that are crispy on the edges and fluffy inside then topped with all the goodness of a loaded baked potato.
I seem to always be looking for a new and different side dish. Meal boredom is real. Well, no worries because we can relieve that boredom and tantalize your family’s tastebuds with this recipe.
Each little smashed potato has just the right ratio of topping to potato. Loaded potato skins have way too much topping and loaded baked potatoes are just too filling for a side dish.
HOW DO I MAKE LOADED SMASHED POTATOES?
First, you are going to boil small potatoes.
Then those potatoes are going to be tossed in melted butter, garlic, salt, and pepper.
Next, ya smash them and bake them.
Top with cheese and bacon and return to the oven to melt the cheese.
Top with sour cream and green onions.
Then sit back and enjoy the praise from your family.
VARIATIONS ON THIS RECIPE
- Make a Tex-Mex version. Add a teaspoon of taco seasoning to the melted butter instead of the garlic, salt, and pepper. Use Monterey Jack cheese instead of the cheddar, and top with a jalapeno slice.
- Go Greek! A teaspoon of Greek seasoning in the butter and top with sliced olives and feta.
- Do a pizza potato by using Italian seasoning in the butter, diced pepperoni, and mozzarella cheese.
While these loaded smashed potatoes g.o with any type of meat, I like serving them with Copycat Old Bay Hot Sauce and Maryland Hot Wings or Perfectly Moist Boneless Skinless Chicken Breasts. If I’m doing heavy appetizers, these go great alongside a bowl of Crispy Spicy Chickpeas, cool Shrimp Cocktail, and a Vodka Collins to wash it all down.
If you like this recipe, please try a few more recipes for exciting side dishes:
- Loaded Hasselback Potatoes
- Irish Colcannon
- Crispy Oven Baked Potato Wedges
- Chili Lime Baked Sweet Potato Fries
- Roasted Garlic Horseradish Mashed Potatoes
LOADED SMASHED POTATOES
These loaded smashed potatoes have all the flavors and textures of your favorite loaded baked potato. They make a great side dish and a hearty appetizer.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves 4 - 6 1x
- Category: Side Dish or Appetizer
- Method: Bake
- Cuisine: American
Ingredients
1 pound baby potatoes
¼ cup melted butter
3 cloves garlic, minced
1 teaspoon Kosher salt
1 teaspoon freshly cracked black pepper
2 cups shredded cheddar cheese
10 slices bacon, cooked crisp and crumbled
Sour cream
Chopped green onion, use the green tops only
Instructions
Place the potatoes into a large pot and cover with water. Add a healthy handful of salt. The water should have enough salt to taste like the ocean.
Bring the potatoes to a boil and allow to cook until tender when pierced with a knife – about 15 minutes.
Drain the potatoes in a colander and allow to cool.
Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Set aside.
In a large bowl, add the melted butter, garlic, Kosher salt, and black pepper. Stir to combine.
Slide the cooled potatoes into the bowl and toss to coat them with the butter mixture.
Dump the potatoes and butter mixture onto the prepared pan.
Use the bottom of a glass to smash the potatoes into a flattened round. Don’t flatten them too much.
Bake the potatoes until they are crispy around the edges, about 20 minutes. Remove the pan from the oven.
Top with the cheddar and bacon. Return the pan to the oven and bake another 3 -5 minutes or until the cheese is melted and bubbly.
Remove the potatoes from the oven.
Carefully top each one with a dollop of sour cream and a sprinkling of chopped green onion.
Serve hot.
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