Loaded Smashed Potatoes
Crispy loaded smashed potatoes are a delicious appetizer or yummy snack any time of the year. Perfect for game day or party get-togethers. Easy to make, easy to eat!
Why You Will Love This Recipe
If I have said it once, I’ve said it a thousand times. Simple, quick, and flavorful make for a good recipe. This one checks all the boxes. The ingredients are easy to find, the prep is very easy, and the steps to cook cannot be simpler.
What you end up with is bites of a crispy exterior with a light, fluffy interior with these potatoes. The cheese and bacon give you that classic melty, salty hit that pairs perfectly with potatoes.
Then, on top, a dollop of either Ranch dressing (YES!) or sour cream to add a creamy component. If you like the tang of sour cream … go for it. If you want that creamy, savory hit of Ranch, toss it on. There are no bad options.
A green onion garnish on top completes the dish with a nice burst of freshness, making these loaded smashed potatoes a perfect bite.
They also are a kind of rib sticker, so you can feed a bunch of people with this easy-to-prepare appetizer. Just another win in my book.
How To Make Loaded Smashed Potatoes
First things first. We need to prepare the potatoes and cook the bacon. The smashed potatoes will need to go into an oven at 450 degrees F, so plan on preheating when it makes sense.
These loaded smashed potatoes are super easy to make and deliver big on the flavor. Give these a whirl next time you’re looking for a crispy, cheesey, bacony snack!
Tips
- Use the small Yukon Gold or baby reds. Russets are too starchy for this recipe.
- Don’t over smash the potatoes. Just gently push down until the skin cracks and they’re about 1/2 inch.
- Use all the butter and bacon fat. Be generous. This is what will make the potatoes crispy.
- Broiling them will really bring out the crunchiness but just keep an eye on them.
- Serve these immediately. They will lose their crispiness if they sit out too long.
Variations
- If you’re a fan of spice, toss a few red pepper flakes on the potatoes.
- Add some paprika to the butter/bacon fat, and use BBQ sauce for a BBQ-style mashed potato.
- For a Tex-Mex version, top with crumbled chorizo, Cotija cheese, and guacamole instead of Ranch / sour cream.
FAQ’s
Yes! Boil and smash the potatoes ahead of time, then store them in the fridge. When ready to serve, brush with butter, bake, and add toppings.
No, but they work best. Baby red potatoes are just as good. Avoid russets—they tend to fall apart.
Yes! Air fry at 400°F for about 15 minutes, flipping halfway through, until crispy. Then, top with cheese and bacon and air fry for another 2-3 minutes.
Yep! Leave the bacon or swap it for crispy fried onions or plant-based bacon bits.
Other Delicious Appetizer Bites
Loaded Smashed Potatoes
Ingredients
- 2 lb Small Yukon Gold Potatoes
- 1 tbsp Olive oil
- 2 tbsp Butter
- 2 tbsp Bacon grease from rendered down bacon
- 1/2 tsp Garlic powder
- 1/2 lb Bacon
- 2 cup Cheddar cheese grated
- 1/2 tsp Kosher salt
- 1/4 tsp Black pepper
- Green onions optional
- Sour cream optional
- Ranch dressing optional
Instructions
- Place small Yukon Gold potatoes in cold water, bring to a boil, salt the water, and cook until fork-tender (15-20 min). Drain.2 lb Small Yukon Gold Potatoes
- Cook bacon until crispy, then set aside. Reserve 2 tbsp bacon grease. Dice the cooked bacon.1/2 lb Bacon
- Combine butter, bacon grease, and garlic powder in a bowl.2 tbsp Butter, 2 tbsp Bacon grease, 1/2 tsp Garlic powder
- Place potatoes on an oiled baking sheet, gently smash with a cup or masher until about ½ inch thick.1 tbsp Olive oil
- Generously coat with the butter mixture, season with salt and pepper, and bake at 450°F for 20 minutes until crispy.1/2 tsp Kosher salt, 1/4 tsp Black pepper
- Sprinkle shredded cheese and crumbled bacon, return to the oven for 5 minutes until melted.2 cup Cheddar cheese
- Top with sour cream or Ranch and garnish with green onions. Enjoy!Green onions, Sour cream, Ranch dressing