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LOADED SMASHED POTATOES

Loaded smashed potatoes with bacon, cheddar, and chives on a rustic board.
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Crispy smashed potatoes loaded with cheddar cheese, bacon, and chives for the ultimate crowd-pleasing side dish that's perfect for any occasion.

Ingredients

Scale
  • 1.5 lbs small Yukon Gold or baby potatoes
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt and black pepper, to taste
  • 1 cup shredded sharp cheddar cheese
  • 6 slices cooked bacon, crumbled
  • 1/4 cup chopped fresh chives
  • 1/4 cup sour cream (for serving)

Instructions

  1. Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are just fork-tender. Drain thoroughly and let them cool for a few minutes until you can handle them.
  2. Preheat your oven to 425°F (220°C). Arrange the parboiled potatoes on a large, parchment-lined baking sheet. Using the flat bottom of a glass or a sturdy mug, gently press down on each potato until it flattens and smashes, but is still held together. Drizzle generously with olive oil, then sprinkle evenly with garlic powder, smoked paprika, salt, and pepper.
  3. Bake for 25-30 minutes, or until the edges are deeply golden brown and incredibly crispy.
  4. Remove the sheet pan from the oven and immediately sprinkle the shredded cheddar cheese and crumbled bacon over the top of every potato. Return to the oven for 3-5 minutes, just until the cheese is perfectly melted and bubbly.
  5. Carefully remove the Loaded Smashed Potatoes from the oven. Finish with a generous sprinkle of fresh chives and serve immediately with a dollop of cool sour cream on the side.

Notes

For extra crispy potatoes, make sure they are thoroughly dried after boiling and don't crowd them on the baking sheet. Giving them space allows the steam to escape and the edges to crisp up beautifully.

Nutrition

Find it online: https://www.stacksipsnack.com/loaded-smashed-potatoes/