Loaded Smash Potatoes
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Crispy, golden smashed baby potatoes topped with melted cheddar cheese, crispy bacon bits, and fresh chives. A perfect side dish or appetizer that combines the texture of a french fry with the toppings of a loaded baked potato.
- Time
- 45 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Place the baby gold potatoes in a large pot and cover with salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
Preheat your oven to 425°F (220 °C) (220°C (425 °F)).
Drain the potatoes and let them steam dry for a few minutes. Place them on a large rimmed baking sheet.
Using the bottom of a heavy glass or a potato masher, gently press down on each potato to flatten it until it is about 1/2 inch thick.
Drizzle the smashed potatoes with olive oil, then season generously with salt, black pepper, and garlic powder.
Roast the potatoes in the preheated oven for 15-20 minutes, flipping halfway through, until the edges are deep golden brown and crispy.
Remove the baking sheet from the oven. Sprinkle the shredded cheddar cheese and cooked bacon bits evenly over the top of the potatoes.
Return to the oven for 2-3 minutes, or until the cheese is completely melted and bubbly.
Garnish with fresh chopped chives and serve immediately with a dollop of sour cream if desired.
Notes
For extra crispy potatoes, ensure they are very dry after boiling before you smash and oil them. You can also use a cast iron skillet for even better heat distribution.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 433
- Protein
- 17 g
- Carbs
- 32 g
- Fat
- 27 g
- Fiber
- 4 g
Where the calories come from
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