Loaded Smashed Potatoes Recipe

If you’re looking for a side dish that’s both irresistibly crispy and melt-in-your-mouth creamy, you’ve just found it with this Loaded Smashed Potatoes Recipe. These little spuds pack so much flavor with just a few simple ingredients, making them perfect for everything from casual weeknight dinners to holiday feasts. I love how easy they are to customize and how the combination of crispy edges, tender insides, and salty toppings feels like pure comfort food at its best.

What makes this Loaded Smashed Potatoes Recipe truly special is the balance of textures and flavors—crispy bacon, sharp cheddar, tangy sour cream, and a kick from pickled jalapeños all come together in one bite. They’re a guaranteed crowd-pleaser and a refreshing alternative if you’re tired of plain roasted potatoes. Plus, I find that smashing the potatoes after boiling helps them soak up all the seasoning perfectly, which is an absolute game-changer for potato lovers.

Ingredients You’ll Need

Each ingredient in this recipe plays a key role in building layers of flavor and texture, from the tender boiled baby potatoes to the crispy bacon pieces. When shopping, look for fresh baby potatoes that are firm without too many blemishes—they hold up better when smashed and bake beautifully.

• Baby Potatoes: I prefer smaller ones because they roast evenly and are easier to smash just right without falling apart.
• Salt: Crucial for seasoning the boiling water and bringing out the fullest flavor in your potatoes.
• Streaky Bacon: Adds the perfect smoky crunch; feel free to substitute with turkey bacon for a lighter version.
• Olive Oil: Helps create that golden, crispy crust when roasting the potatoes.
• Smoked Paprika & Garlic Powder: These spices add depth and a gentle smoky warmth that pairs beautifully with the bacon.
• Black Pepper: Freshly cracked is best for a subtle kick.
• Sour Cream: Adds creamy tang. You can adjust the amount depending on how loaded you like your potatoes.
• Cheddar Cheese: Sharp cheddar melts perfectly, giving that gooey, savory finish.
• Spring Onions: For a fresh bite and vibrant green color on top.
• Pickled Jalapeños: These give just the right spicy tang that balances the rich flavors.

Variations

One of my favorite things about this Loaded Smashed Potatoes Recipe is how easy it is to tweak according to what you’ve got on hand or what you’re craving. I often swap ingredients to suit dietary needs or just shake things up a bit—feel free to get creative with yours!

• Vegetarian Version: Swap out bacon with smoked mushrooms or some crispy fried onions for that savory crunch.
• Extra Cheesy: Add a mix of Monterey Jack or mozzarella along with cheddar for a stretchy, gooey surprise.
• Spicy Kick: I sometimes mix in a dash of cayenne pepper or use pickled jalapeños liberally if I’m craving heat.
• Herb Boost: A sprinkle of fresh chives, parsley, or dill can brighten things up wonderfully.
• Make it Vegan: Use vegan sour cream and cheese alternatives and swap bacon for smoked tempeh or coconut bacon.

How to Make Loaded Smashed Potatoes Recipe

Step 1: Boil Your Baby Potatoes Until Just Tender

Start by giving your baby potatoes a good wash—no need to peel them, the skins add texture and flavor. Pop them in a large pot of salted water (about 2 tsp salt works well) and bring it to a boil. You want to cook them until they’re barely tender when poked with a fork, usually about 15 minutes. Be careful not to overcook, or they’ll become mushy when smashed later. Drain and let them cool slightly so they’re easier to handle.

Step 2: Crisp Up the Bacon While You Prepare Spices

While the potatoes cook, fry your streaky bacon in a pan until crispy but not burnt—this usually takes about 6-8 minutes. Then transfer the bacon to a paper towel to drain excess fat and chop once cool. In the meantime, mix your smoked paprika, garlic powder, and black pepper together; this little spice blend will add an irresistible smoky and garlicky punch.

Step 3: Smash and Season the Potatoes

Preheat your oven to 220°C (425°F) and line a baking tray with parchment paper. Lay your boiled potatoes on the tray, leaving space in between. Gently press down on each potato with the bottom of a glass or a potato masher until it’s flattened but still in one piece. Drizzle the olive oil all over and sprinkle salt and your spice blend generously on top. This smashing step is key because it creates those crispy edges everyone loves.

Step 4: Roast Until Golden and Crispy

Pop the tray in the oven and roast the smashed potatoes for about 20-25 minutes, or until they’re golden brown and crispy around the edges. Halfway through, flip them carefully to crisp up the other side if you want extra crunch. You’ll know they’re done when they’re beautifully blistered and smell irresistible.

Step 5: Top with Sour Cream, Cheese, Bacon, and Jalapeños

Once out of the oven, dollop sour cream over each potato—don’t be shy here—and sprinkle shredded cheddar cheese on top. Toss on your chopped crispy bacon and finish with finely sliced spring onions and diced pickled jalapeños for that zingy finish. I like to serve these warm so the cheese’s melty goodness is at its peak.

How to Serve Loaded Smashed Potatoes Recipe

Garnishes

I love using fresh spring onions because they add a mild onion-y freshness that brightens the dish. The pickled jalapeños bring a perfect spicy acidity that balances the creamy sour cream and melted cheddar. For extra flair, I sometimes sprinkle a pinch of smoked paprika again on top or even some finely chopped herbs like chives.

Side Dishes

These Loaded Smashed Potatoes pair so well with grilled meats like steak or chicken, but I also adore serving them alongside a big leafy salad or steamed green beans to add some freshness. They’re a fantastic crowd-pleaser next to BBQ ribs or even as a hearty snack during game day.

Creative Ways to Present

For special occasions, I like arranging the smashed potatoes neatly on a rustic wooden board and adding extra bowls of toppings on the side for guests to customize their own. Another fun idea is placing them in mini cast iron skillets for individual servings—they stay warm, and it looks super charming on the table.

Make Ahead and Storage

Storing Leftovers

I always store leftover smashed potatoes in an airtight container in the fridge. They keep well for up to 3 days. To prevent sogginess, I usually add the sour cream and fresh toppings just before reheating or serving again.

Freezing

Freezing these is doable but not my favorite because the texture changes a bit. If you want to freeze, do it before adding the toppings: freeze the roasted smashed potatoes flat in a single layer on a tray first, then store in a freezer bag for up to a month. Reheat straight from the freezer in the oven to crisp them back up.

Reheating

I find reheating in a hot oven (around 200°C/400°F) on a baking tray works best to bring back the crispy edges—microwaves tend to make them soggy. About 10-15 minutes is usually perfect. Add fresh toppings after reheating for the best flavor and texture.

FAQs

Final Thoughts

This Loaded Smashed Potatoes Recipe has become my go-to for when I want something that’s both easy and feel-good delicious. I love how it brings people together around the table with minimal fuss but maximum flavor. You’re going to enjoy how simple it is to make them sing with just a few ingredients—and trust me, once you try smashing these potatoes, there’s no going back. Give this recipe a go, and I’m pretty sure it’ll become a favorite in your kitchen too!

Print