Loaded Smashed Potatoes are similar in flavor to potato skins, but require less work and are ready in a fraction of the time!
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 type of vegetable.
We also like variety in our meals, and when you serve potatoes so many times per week, you need an arsenal of 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 Potato Skins, and this recipe allows them to enjoy all of those flavors in just a fraction of preparation time – and effort!
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!
What ingredients are needed for Loaded Roasted Smashed Potatoes?
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
How to make Loaded Roasted Smashed Potatoes:
Preheat oven to 400 degrees.
Place potatoes in a pot of boiling water and cook until fork tender, around 10 minutes.
Remove potatoes from water and place on a greased baking sheet skin-side down.
Use a potato masher to carefully smash each potato until flat.
Brush melted butter over smashed potatoes and season with salt and pepper.
Place in preheated oven and bake until golden brown, around 20 minutes.
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.
Loaded Smashed Potatoes
Ingredients
- 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
Instructions
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.
Notes
I hope you'll give this easy loaded smashed potatoes recipe a five star review and help me by sharing with your friends on facebook, twitter, and pinterest!
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 556Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 46mgSodium: 487mgCarbohydrates: 82gFiber: 7gSugar: 6gProtein: 19g
How to store leftover Loaded Smashed Potatoes:
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.
For any leftovers that remain, store in an airtight container in the refrigerator for up to 5 days.
We prefer to reheat our Smashed Potatoes in the oven at 350 until heated through, or in the air fryer at 350 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 likely won’t be crispy any more.
These are a few items I find helpful in my own kitchen when preparing this Loaded Smashed Potatoes Recipe:
Don’t miss these additional delicious Potato Recipes here at When Is Dinner:
- Loaded Ranch Twice Baked Potatoes
- Bacon Cheddar Ranch Potato Salad
- 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
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