Loaded Smashed Potatoes
Total Time
1 hour 5 minutes
Prep Time
20 minutes
Cook Time
45 minutes
Rating
4.9 out of 5 stars
(11)
Ingredients
8 servings
- 2 pounds baby yellow potatoes
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- ¾ cup shredded cheddar cheese
- ⅓ cup sour cream
- 4 slices bacon, diced
- 2 tablespoons chopped fresh chives
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Step 2
Place potatoes in a Dutch oven and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 15 minutes; drain well and let cool slightly.
Step 3
Place potatoes onto the prepared baking sheet. Using a flat dry measuring cup or glass, carefully smash the potatoes until flattened but still in one piece. Brush with olive oil; season with salt and pepper, to taste.
Step 4
Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Sprinkle the tops of each potato with cheese; place into oven and bake until cheese has melted, an additional 2-3 minutes.
Step 5
Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
Step 6
Top each potato with sour cream, bacon and chives.
Step 7
Serve immediately.
Step 8
Save recipe for the next time?
Chef's notes
Start with cold water when parboiling to ensure even cooking and avoid a mealy texture.
Use baby yellow potatoes for best results, about 2 inches in diameter, for maximum crispness.
Mix it up by using Pepper Jack cheese, adding hot sauce, or swapping bacon for pulled pork.
Leftover smashed potatoes can be stored in an airtight container in the fridge for 2-3 days. Reheat in the air fryer or oven at 375°F to maintain crispness.
Freeze before baking by placing the smashed potatoes (without toppings) on a baking sheet lined with wax paper or parchment paper, freezing for 1 hour until solid. Transfer to an airtight, resealable freezer bag. Label, date, and freeze for up to 1 month. To bake, thaw overnight in the fridge and bake as directed.
