Name: Loaded Smashed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 lbs baby Yukon Gold or red potatoes; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp garlic powder or onion powder (optional); 1 cup shredded cheddar cheese; 1/2 cup sour cream; 2 tbsp green onions or chives, sliced; Optional: butter, ranch dressing, or hot sauce for serving

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Loaded Smashed Potatoes are crispy on the outside, fluffy on the inside, and topped with all the best fixings—melted cheese, green onions, and a dollop of sour cream. They’re a fun, easy-to-make side dish that feels like a mash-up between baked potatoes and crispy fries—and I’m all for it.

Loaded Smashed Potatoes

Why You’ll Love This Recipe

I love how satisfying these smashed potatoes are. They’re crispy, cheesy, salty, and savory in every bite. I can serve them as a side, an appetizer, or even a snack, and they always disappear fast. The process is simple: boil, smash, bake, and load up. Best of all, they’re customizable and always come out golden and delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Baby potatoes (Yukon Gold or red potatoes work best)
Olive oil
Salt and pepper
Garlic powder or onion powder (optional)
Shredded cheddar cheese
Sour cream
Green onions or chives (sliced)
Optional: butter, ranch dressing, or hot sauce for serving

Directions

I start by boiling the baby potatoes in salted water until fork-tender—usually 15–20 minutes depending on size.
I drain the potatoes and let them cool slightly, then place them on a greased or parchment-lined baking sheet.
Using the bottom of a glass or a potato masher, I gently smash each potato until slightly flattened but still intact.
I drizzle them generously with olive oil, then season with salt, pepper, and garlic powder.
I bake the smashed potatoes in a 425°F (220°C) oven for 20–25 minutes, or until crispy and golden brown.
I sprinkle them with shredded cheddar and chopped bacon, then return them to the oven for 5 more minutes until the cheese is melted.
I serve them warm with sour cream and green onions on top—or any extra toppings I’m in the mood for.

Servings and timing

This recipe makes about 4 to 6 servings as a side dish.

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

I’ve made a spicy version with pepper jack cheese and a drizzle of sriracha or chipotle mayo.
For a vegetarian twist, I skip the bacon and add sautéed mushrooms or caramelized onions.
I’ve used blue cheese crumbles and buffalo sauce for a buffalo-style smashed potato.
Sometimes I smash them with butter instead of oil for an even richer flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake them at 375°F until warmed through and crispy again—usually about 10–15 minutes. I avoid microwaving them if I want to keep that crispy edge, but it works fine in a pinch.

FAQs

What kind of potatoes are best?

I like using baby Yukon Golds or red potatoes. They’re small, creamy, and hold their shape well after smashing.

Do I have to peel the potatoes?

Nope. I leave the skins on—they get deliciously crispy in the oven and add texture and flavor.

Can I make them ahead?

Yes. I boil and smash the potatoes ahead of time, then bake and load them just before serving. It saves time and still comes out crispy.

How do I get them extra crispy?

I make sure the potatoes are dry before smashing and I don’t overcrowd the baking sheet. A generous drizzle of oil and high oven heat do the rest.

Are these gluten-free?

Yes, as long as all the toppings (like bacon or sauces) are gluten-free, the base recipe is naturally gluten-free.

Conclusion

Loaded Smashed Potatoes are one of those dishes that’s easy to love and hard to stop eating. Crispy, cheesy, savory, and endlessly customizable, they’re everything I want in a comfort food side. Whether I’m making them for a casual dinner or a game-day crowd, they’re always a hit—and always gone in minutes.