introduction
Loaded Smashed Potatoes are the ultimate cozy side that’s crispy on the outside, tender inside, and piled high with melty cheese, bacon, and green onions. This easy crowd-pleaser is perfect for weeknight dinners, game-day spreads, or any time you want a comforting side that looks like you put in extra effort. If you love crispy potato recipes, you might also enjoy this air fryer garlic parmesan potatoes for another quick and crunchy option.
Why You’ll Love This Loaded Smashed Potatoes :
- Big, comforting flavor with minimal fuss — cheesy, smoky, and savory in every bite.
- Ready in about 30–40 minutes, great for busy weeknights.
- Crowd-pleasing and kid-friendly — everyone loves dipped, cheesy potatoes.
- Flexible toppings let you customize for vegetarians or extra-meaty cravings.
- Easy to prep ahead: boil the potatoes earlier and finish on a griddle or oven.
Ingredients Needed :
Protein
- 4 slices bacon, cooked and chopped
Potatoes
- 2 pounds baby potatoes
Dairy & Sauce
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
Oils & Seasoning
- 2 tablespoons olive oil
- Salt and pepper, to taste
Garnish
- Chopped green onions, for garnish
Step-by-Step Instructions :
- Boil the baby potatoes in salted water until soft, about 15-20 minutes. Drain and let cool slightly.
- Preheat the Blackstone griddle to medium heat.
- Place the potatoes on the griddle and smash them gently with a spatula.
- Drizzle with olive oil, and season with salt and pepper.
- Cook for about 3-5 minutes, then flip and cook for another 3-5 minutes until golden and crispy.
- Top each smashed potato with cooked bacon, cheddar cheese, and sour cream.
- Garnish with chopped green onions and serve immediately.
Serving Suggestions Loaded Smashed Potatoes
Serve these as a star side at a backyard cookout or alongside grilled chicken, steak, or a crisp salad. For a Mediterranean twist, pair them with lighter roasted vegetables or try a lemony side such as Authentic Greek lemon garlic roasted potatoes to balance the richness.
Tips for Success Loaded Smashed Potatoes
- Boil potatoes until just fork-tender; overcooking makes them fall apart when smashing.
- Dry the potatoes well after draining so they crisp up instead of steaming.
- Use a heavy spatula to smash for wider, flakier surfaces that get extra crisp.
- Don’t crowd the griddle — give each potato room to brown evenly.
- Swap bacon for crispy mushrooms or smoked tofu for a vegetarian version; see a similar crispy potato idea like crispy lemon potatoes for inspiration.
variation (if any)
- Cheesy Bacon Ranch: Mix 2 tbsp ranch dressing into the sour cream before topping.
- Loaded Veggie: Omit bacon; add sautéed bell peppers, onions, and diced tomatoes.
- Spicy Kick: Sprinkle with smoked paprika or drizzle with sriracha for heat.
- Mini Twice-Baked Style: Scoop the centers after boiling, mix with cheese and sour cream, refill skins, and broil.
FAQs
Q: Can I make these ahead of time?
A: Yes — boil the potatoes and store them in the fridge. Smash and crisp on the griddle just before serving for best texture.
Q: Can I bake them instead of using a griddle?
A: Absolutely. Bake at 450°F on a rimmed sheet with oil until edges are golden and crispy, about 20–25 minutes, flipping halfway.
Q: What cheese works best?
A: Sharp cheddar melts beautifully and adds great flavor, but Monterey Jack or a cheddar/pepper jack blend are tasty alternatives.
Q: How do I keep them crispy for a party?
A: Hold cooked potatoes on a wire rack in a low oven (200°F) so steam escapes and they stay crisp until serving.
Ingredients
Protein
- 4 slices bacon, cooked and chopped
Potatoes
- 2 pounds baby potatoes
Dairy & Sauce
- 1 cup shredded cheddar cheese sharp cheddar recommended
- 1/2 cup sour cream
Oils & Seasoning
- 2 tablespoons olive oil
- Salt and pepper, to taste
Garnish
- Chopped green onions, for garnish
Instructions
Preparation
- Boil the baby potatoes in salted water until soft, about 15-20 minutes. Drain and let cool slightly.
Cooking
- Preheat the Blackstone griddle to medium heat.
- Place the potatoes on the griddle and smash them gently with a spatula.
- Drizzle with olive oil, and season with salt and pepper.
- Cook for about 3-5 minutes, then flip and cook for another 3-5 minutes until golden and crispy.
- Top each smashed potato with cooked bacon, cheddar cheese, and sour cream.
- Garnish with chopped green onions and serve immediately.
