Loaded Smashed Potatoes are similar in flavor to potato skins, but require less work and are ready in a fraction of the time! I add butter, bacon pieces and shredded cheddar cheese to my easy smashed potatoes and like to serve with a side of sour cream. This is one of those easy potato recipes we should all have in our repertoire!
Loaded Smashed Potatoes
My family is a meat and potatoes kind of family. At every meal, this crew wants to have some type of protein, some type of potato, and at least one other vegetable.
We also like variety in our meals, and when you serve potatoes as often as I do throughout the week, you need an arsenal of easy potato recipes!
Since I also cook many of our proteins by roasting them in the oven, Loaded Roasted Smashed Potatoes are an easy side dish to cook along with the protein.
My guys really love crispy potato skins, and this recipe allows them to enjoy all of those flavors in just a fraction of preparation time – and with minimal effort! With this recipe they get perfect Crispy Smashed Loaded Potatoes every time.
This recipe is easily adapted by quantity, just add a little more of everything to increase the amount or a little less of everything to decrease the amount.
Likewise, you can also easily adjust the ingredients for personal preference, ingredient availability, and even just creativity! I’ve made some suggestions for other flavorings and toppings later in this post.
How to make Loaded Roasted Smashed Potatoes:
- Preheat the oven to 400 degrees F.
- Place potatoes in a pot of boiling water and cook until fork tender, around 10 minutes.
- Drain the potatoes in a sieve and then place on a greased baking sheet skin-side down.
- Use a potato masher to carefully smash each potato until flat.
- Brush the melted butter over the smashed potatoes and season generously with salt and pepper.
- Place the potatoes into the preheated oven and bake until golden brown, around 20 minutes.
- Remove the potatoes from the oven and top with the chopped bacon and shredded cheese.
- Then return the potatoes to the oven and cook until cheese is fully melted, around 10 minutes.
What ingredients are needed for Loaded Roasted Smashed Potatoes?
- POTATOES: I used 12 medium red potatoes and cut each potato in half. If using a small potato you could leave them whole. You can use any potato in this recipe, Yukon gold and russet potatoes would be great substitutes.
- BUTTER: I use melted butter, you can use salted or unsalted. Olive oil would also work in this dish. However, don’t be tempted to use margarine as it just doesn’t have the same flavor.
- BACON: You can use any variety of bacon, regular, smoked, maple cured, they’ll all work in this dish. Just cook the bacon first and chop it up into smaller pieces, ready to scatter over the potatoes.
- CHEESE: I’ve use a cup of shredded cheddar cheese as it’s got a great sharp flavor. You could also use mozzarella, Monterey Jack, Swiss cheese or a combination of your favorite cheeses.
- I keep the seasoning simple with a little salt and pepper, but you could also sprinkle over some garlic or onion powder.
- Add a touch of spice, try Cajun spice, Italian seasoning or smoked paprika.
- Scatter finely sliced green onions or some corn over the potatoes, along with the bacon and cheese.
- If you like things hot and spicy, add a touch of chili powder or some sliced jalapeno peppers.
- Swap the bacon pieces, for some cooked sliced sausage, or shredded leftover rotisserie chicken.
- I serve with a side of sour cream, but you could add some fresh tasting salsa too, a tomato or corn salsa would be perfect.
This easy potato side dish can be served with a whole variety of main dishes, basically with any meal where you would normally serve a potato side.
Recipe hints & tips:
- Don’t be to heavy handed with the potato masher, you want to smash the potatoes to a rough texture, not mashed to smooth.
- If you’ve made extra for leftovers, as you prepare the Loaded Smashed Potatoes for serving, only put the toppings on the servings you know will be consumed as sour cream doesn’t reheat well.
- This recipe can be easily doubled up or reduced depending on the numbers you are catering for.
- Serving dairy free diners, no problem, swap the butter for olive oil, the cheese for a dairy free cheese and swap the sour cream for a fresh tomato salsa.
- For vegetarian diners, remove the bacon and replace the cheddar cheese with a vegetarian cheese.
Mashed potatoes usually have their skins removed, and are mashed to a smooth consistency, either using a potato masher or an electric mixer. Whereas smashed potatoes still have their skin on and are crushed to a rough consistency.
Store leftover potatoes, minus the sour cream, in an airtight container in the refrigerator for up to 5 days. We prefer to reheat our Smashed Potatoes in the oven at 350F until heated through, or in the air fryer at 350F for about 5 minutes (until desired temperature is reached). Either of these methods will keep them crispy. You CAN reheat in the microwave, but they won’t be crispy.
Don’t miss these additional delicious Potato Recipes here at When Is Dinner:
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- Philly Cheesesteak Potato Skins
- Homemade Potato Skins
- Instant Pot Potato Soup
- Crockpot Potato Soup
- Loaded Baked Potato Salad
- Loaded Roasted Potatoes and Chicken
- Scalloped Potatoes with Cheese
- Cheesy Potato Casserole
- Hashbrown Casserole
- 12 medium red potatoes, cut in half
- 2 tablespoons butter, melted
- 5 strips bacon, cooked and chopped
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
1.Preheat oven to 400 degrees.
2.Place potatoes in a pot of boiling water and cook until fork tender, around 10 minutes.
3.Remove potatoes from water and place on a greased baking sheet skin-side down. Use a potato smasher to carefully smash each potato until flat.
4.Brush melted butter over smashed potatoes and season with salt and pepper.
5.Place in preheated oven and bake until golden brown, around 20 minutes.
6.Remove potatoes from oven and top with chopped bacon and shredded cheese. Return to oven and cook until cheese is fully melted, around 10 minutes.
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Amount Per Serving: Calories: 556Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 46mgSodium: 487mgCarbohydrates: 82gFiber: 7gSugar: 6gProtein: 19g