Crispy, cheesy, savory, and absolutely irresistible — Loaded Smashed Potatoes are the kind of side dish that often ends up stealing the whole show. Whether you’re serving them at a casual family dinner, a weekend barbecue, or as a crowd-pleasing appetizer for a game night, this recipe delivers big on flavor and texture. With golden edges, gooey cheddar, smoky bacon, and a generous dollop of sour cream, every bite is layered with deliciousness.

Let’s dive into this mouthwatering recipe that turns humble baby potatoes into an indulgent masterpiece.

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What Are Loaded Smashed Potatoes?

Loaded smashed potatoes are everything you love about a baked potato, but crispier, cheesier, and bite-sized. First, baby potatoes are boiled until fork-tender, then smashed and seasoned before roasting them to crispy perfection. The “loaded” part comes in with the toppings — melted cheddar, crispy bacon, sour cream, spring onions, and a little heat from pickled jalapeños. Think of them as the perfect fusion between loaded potato skins and roast potatoes.

Ingredients You’ll Need

For this recipe, you’ll need just a handful of kitchen staples, but each one adds an important flavor layer.

  • 20 baby potatoes (around 600-700g/1.3-1.5lb)

  • 2 tsp + 1/4-1/2 tsp salt, used at different stages

  • 6 slices of streaky bacon, cooked to crispy perfection

  • 2 tbsp olive oil, for roasting and adding flavor

  • 1/2 tsp each of smoked paprika and garlic powder, for seasoning

  • 1/4 tsp black pepper

  • 120g (1/2 cup) sour cream, or more if you love it creamy

  • 120g (4oz) cheddar cheese, grated for the ultimate melt

  • 1-2 spring onions, thinly sliced for freshness

  • Handful of pickled jalapeños, finely chopped for a spicy kick

Step-by-Step Method

Step 1: Boil the Potatoes

Start by adding your baby potatoes to a large pot. Fill the pot with enough cold water to cover the potatoes comfortably. Stir in 2 teaspoons of salt and bring the water to a boil. Let them simmer until fork-tender — usually about 20 to 25 minutes. The exact timing depends on the size of your potatoes, so keep an eye on them.

Once tender, drain the potatoes in a colander and let them rest for about 5 minutes. This step allows steam to escape, which helps them crisp up better later.

Preheat your oven to 200°C (390°F) while the potatoes are cooling.

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Step 2: Season and Smash

Transfer the potatoes to a mixing bowl. Add 2 tablespoons of olive oil, 1/2 teaspoon each of smoked paprika and garlic powder, 1/4 to 1/2 teaspoon salt (depending on your taste), and 1/4 teaspoon of black pepper. Toss everything gently so the potatoes are well coated.

Now for the fun part: smashing! Spread the potatoes out on one or two large baking trays lined with parchment paper. Use the base of a flat measuring cup or a sturdy glass to gently flatten each potato. The goal is to create flat discs with ragged edges — the more uneven the surface, the crispier the results.

Let the smashed potatoes sit for another 5 minutes. Again, this little rest helps steam escape and promotes that golden crisp we all crave.

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Step 3: Roast to Crispy Perfection

Use a pastry brush to collect the leftover oil and seasoning from the mixing bowl, then brush it over the tops of the smashed potatoes. Sprinkle grated cheddar generously on top of each one.

Slide your trays into the preheated oven and roast for 30 to 35 minutes, or until the potatoes are golden, crispy, and just starting to char around the edges.

While the potatoes are roasting, cook your bacon. You can fry it in a pan, bake it in the oven, or even air-fry it if you like. Just make sure it gets nice and crispy. Once done, chop it into small, bite-sized pieces.

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Step 4: Load Them Up!

Once the potatoes are out of the oven, let them rest for a few minutes. This will help them crisp up even more as they cool slightly.

Now it’s time to bring the magic together. Add a dollop of sour cream to each smashed potato. Sprinkle on your chopped bacon, some finely sliced spring onions, and a little bit of those pickled jalapeños for heat and tang.

Serve immediately and watch them disappear!

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Tips for the Best Loaded Smashed Potatoes

  • Size matters: Try to use uniformly-sized baby potatoes so they cook evenly. Too big, and they won’t crisp well when smashed. Too small, and they might fall apart.

  • Cheese choice: Cheddar works beautifully, but feel free to experiment. Monterey Jack, mozzarella, or a blend of cheeses can elevate the flavor even more.

  • Make it vegetarian: Skip the bacon and add sautéed mushrooms or crispy chickpeas instead for a meat-free option.

  • Spice it up: Like things hotter? Add a dash of chili flakes or a drizzle of hot sauce right before serving.

Why You’ll Love This Recipe

Loaded smashed potatoes check all the boxes. They’re crispy on the outside, fluffy on the inside, cheesy, creamy, salty, spicy — all the best textures and flavors rolled into one. They’re easy to make, require minimal ingredients, and can be prepped ahead of time. Plus, they’re super customizable, so you can make them your own with whatever toppings you love.

Perfect for Any Occasion

These smashed potatoes are so versatile. Serve them as a side dish alongside grilled meats or roast chicken. Turn them into a party appetizer by making them bite-sized and serving them with toothpicks. Or enjoy them as a comfort food snack on a cozy night in.

Whether it’s game day, a weekend cookout, or just a Tuesday night, these crispy, cheesy bites will always be a hit.

Final Thoughts

This Loaded Smashed Potatoes recipe is proof that simple ingredients can lead to spectacular results. With just a bit of prep and a hot oven, you can transform baby potatoes into a dish that’s bound to impress. The smoky paprika, creamy sour cream, salty bacon, and gooey cheese work in perfect harmony — and those crispy edges? Just heavenly.

Next time you’re looking for a side that everyone will rave about, whip up a batch of these and get ready for the compliments to roll in.

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FAQs

Q1: Can I use regular potatoes instead of baby potatoes?
Yes, you can use small red or Yukon gold potatoes. Just cut them into halves or quarters before boiling if they’re large.

Q2: Can these be made ahead of time?
Yes! You can boil and smash them a few hours in advance. Roast them just before serving to keep them crispy.

Q3: How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to retain the crisp.

Q4: What if I don’t like jalapeños?
No worries. Swap them with chopped olives, sun-dried tomatoes, or skip them entirely.

Q5: Can I make these vegan?
Absolutely. Use plant-based cheese and sour cream, and skip the bacon or use a vegan alternative.

Craving that perfect side dish? Try this Loaded Smashed Potatoes recipe once — and it might just become your new favorite!

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Loaded Smashed Potatoes Recipe
Smashed

Crispy, cheesy, and fully loaded smashed potatoes topped with sour cream, bacon, jalapeños, and spring onions. The ultimate side dish!

Type: Side Dish / Appetizer

Cuisine: American

Keywords: loaded smashed potatoes, crispy potatoes, smashed potatoes recipe, cheesy potatoes, bacon potatoes

Recipe Yield: Serves 4

Calories: Approx. 350–400 kcal per serving (depending on exact ingredients and portion size)

Preparation Time: 10 minutes

Cooking Time: 55 minutes

Total Time: 1 hour 5 minutes

Recipe Ingredients:

  • 20 Baby Potatoes (approx. 600–700g / 1.3–1.5 lb)
  • 2 tsp + 1/4-1/2 tsp Salt
  • 6 slices of Streaky Bacon
  • 2 tbsp Olive Oil
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Black Pepper
  • 120g / 1/2 cup Sour Cream (or as needed)
  • 120g / 4oz Cheddar, grated (or as needed)
  • 1–2 thin Spring Onions, finely sliced
  • Handful of Pickled Jalapeños, finely diced

Recipe Instructions:

Boil the Potatoes:

Start by adding your baby potatoes to a large pot. Fill the pot with enough cold water to cover the potatoes comfortably. Stir in 2 teaspoons of salt and bring the water to a boil. Let them simmer until fork-tender — usually about 20 to 25 minutes. The exact timing depends on the size of your potatoes, so keep an eye on them. Once tender, drain the potatoes in a colander and let them rest for about 5 minutes. This step allows steam to escape, which helps them crisp up better later. Preheat your oven to 200°C (390°F) while the potatoes are cooling.

Season and Smash:

Transfer the potatoes to a mixing bowl. Add 2 tablespoons of olive oil, 1/2 teaspoon each of smoked paprika and garlic powder, 1/4 to 1/2 teaspoon salt (depending on your taste), and 1/4 teaspoon of black pepper. Toss everything gently so the potatoes are well coated. Now for the fun part: smashing! Spread the potatoes out on one or two large baking trays lined with parchment paper. Use the base of a flat measuring cup or a sturdy glass to gently flatten each potato. The goal is to create flat discs with ragged edges — the more uneven the surface, the crispier the results. Let the smashed potatoes sit for another 5 minutes. Again, this little rest helps steam escape and promotes that golden crisp we all crave.

Roast to Crispy Perfection:

Use a pastry brush to collect the leftover oil and seasoning from the mixing bowl, then brush it over the tops of the smashed potatoes. Sprinkle grated cheddar generously on top of each one. Slide your trays into the preheated oven and roast for 30 to 35 minutes, or until the potatoes are golden, crispy, and just starting to char around the edges. While the potatoes are roasting, cook your bacon. You can fry it in a pan, bake it in the oven, or even air-fry it if you like. Just make sure it gets nice and crispy. Once done, chop it into small, bite-sized pieces.

Load Them Up!:

Once the potatoes are out of the oven, let them rest for a few minutes. This will help them crisp up even more as they cool slightly. Now it’s time to bring the magic together. Add a dollop of sour cream to each smashed potato. Sprinkle on your chopped bacon, some finely sliced spring onions, and a little bit of those pickled jalapeños for heat and tang. Serve immediately and watch them disappear!

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