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Loaded Smashed Potatoes are such a simple upgrade that makes all the difference with lots of easy (potatoes, cheese, bacon, sour cream and green onions) ingredients that taste amazing together. Similar to my Twice Baked Potatoes, it’s the perfect appetizer or side if I say so myself.
Loaded Smashed Potatoes Basics
I found this Smashed Potatoes recipe in my friend, Shawn’s, new cookbook Express Lane Cooking. I’ve adapted this recipe slightly. Loaded Smashed Potatoes are like potato skins that aren’t hollowed out but still topped with all the yummy goodies you’d typically find within a potato skin. To start making these you’ll need to gather up these ingredients.
- Idaho Potatoes – for a traditional tasting loaded potato flavor, use Idaho potatoes.
- Cheese – you can either use shredded cheddar or marble cheese.
- Bacon – cooked and crumbled. You could even buy pre-cooked bacon bits and heat them up in a pan.
- Sour Cream – I love the creaminess and tangy flavor that sour cream brings to these smashed potatoes.
- Green Onions – optional, but totally necessary in my opinion!
How to Make Loaded Smashed Potatoes
Slightly adapted from Express Lane Cooking by Shawn Syphus. For full recipe details, see the printable recipe card below.
Prep Potatoes + Boil
Cut the potatoes in half and boil in a large pot of salted water until fork-tender, about 15 minutes.
Prep Baking Sheet + Bake Potatoes
Drizzle half of the olive oil onto a baking sheet. Drain potatoes and place them onto a baking sheet. Using a potato masher, flatten potatoes to about 1/2-3/4 inch thick. Brush tops with remaining olive oil and sprinkle with salt and pepper. Place in the oven to bake for 20 minutes.
Add Cheese and Bacon + Return to Oven
Remove from oven, sprinkle with cheese and bacon and return to oven for another 5 minutes to melt the cheese.
Add Toppings + Serve
Top with sour cream and green onions and serve.
Storing and Reheating
An important thing to remember is to only top the potatoes you plan on eating right away. Sour cream doesn’t reheat well in the oven.
Store. This Smashed Potatoes Recipe is best served fresh but can be stored in the refrigerator in an airtight container, for up to 5 days.
Reheat. Heat them in the oven at 425 until heated through.
More Potato Dishes to Try!
- Twice Baked Potatoes
- Crockpot Mashed Potatoes
- Perfect Scalloped Potatoes Recipe
- Delicious Potatoes Au Gratin
- Pan Fried Potatoes
- Funeral Potatoes
- Crispy Mashed Potato Rosettes
- Creamy Cheesy Bacon & Potato Casserole
- Buttery Mashed Potatoes
The recipe card is below, so make sure to save this Smashed Potatoes side dish. Pin it, print it, bookmark it. 🙂 Hope you all have a wonderful day!
Loaded Smashed Potatoes
- 4 medium Idaho potatoes
- 3 tablespoons olive oil
- salt & pepper to taste
- 1 cup grated cheddar or marbled cheese
- 1/2 cup bacon cooked and crumbled
- optional: green onions & sour cream totally necessary in my opinion
- Half potatoes and boil in large pot of salted water until fork-tender, about 15 minutes.
- Drizzle half of the olive oil onto a baking sheet. Drain potatoes and place onto baking sheet. Using a potato masher, flatten potatoes to about 1/2-3/4 inch thick. Brush tops with remaining olive oil and sprinkle with salt and pepper.
- Bake at 400 degrees for 20 minutes.
- Remove from oven, sprinkle with cheese and bacon and return to oven for another 5 minutes to melt the cheese. Top with sour cream and green onions and serve.