Chicken

Crispy Loaded Smashed Potatoes Recipe

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Craving a savory comfort food that’s crispy on the outside, tender on the inside, and packed with flavor? My Crispy Loaded Smashed Potatoes recipe is here to satisfy that craving. With golden Yukon Gold potatoes smashed to perfection, smothered in melted cheddar, crispy bacon, and a dollop of creamy sour cream, this dish is the ultimate crowd-pleaser. Perfect for weeknight dinners, holiday spreads, or anytime you want a little indulgence.

Ingredients List

Potato Ingredients

  • 8-10 small Yukon Gold potatoes

  • 3 tbsp salted butter (softened)

  • 1 tbsp rendered bacon grease (optional but adds amazing flavor)

  • 1/2 tsp garlic powder

  • 1/2 tsp salt (adjust to taste)

  • 1/2 tsp black pepper (adjust to taste)

Toppings & Garnish

  • 1/2 lb. bacon, cooked and crumbled

  • 1-1.5 cups sour cream

  • 3-4 stalks green onions, sliced

  • 2 cups freshly shredded sharp cheddar cheese

Required Kitchen Tools

Making these Crispy Loaded Smashed Potatoes is easier with the right kitchen tools. Here’s what I always use:

  1. Large Pot – To boil the potatoes until tender.

  2. Baking Sheet – Preferably lined with parchment or lightly greased for easy cleanup.

  3. Potato Masher or Heavy Pan – To gently smash the boiled potatoes without breaking them apart completely.

  4. Skillet or Ovenproof Pan – For crisping the potatoes if finishing on the stove or broiler.

  5. Spatula – To handle the potatoes carefully when transferring them to the baking sheet.

Having these tools handy ensures every potato comes out golden, crispy, and loaded with flavor.

Potato Preparation

Getting the perfect smashed potatoes starts with tender, well-seasoned potatoes. Here’s how I prepare them:

Boiling the Potatoes

I start by washing and scrubbing the Yukon Gold potatoes. I place them in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Once boiling, I reduce the heat and simmer until the potatoes are fork-tender, about 15-20 minutes depending on their size. After draining, I let them cool slightly for easier handling.

Seasoning the Potatoes

While the potatoes are still warm, I mix the softened butter, bacon grease, garlic powder, salt, and pepper in a small bowl. Then, I gently toss the potatoes in this mixture to coat them evenly, making sure every bite is flavorful.

Shaping and Smashing the Potatoes

Smashing the potatoes gives them the signature crispy edges and soft center.

  1. Arrange on Baking Sheet:
    I line a baking sheet with parchment or lightly grease it and arrange the boiled potatoes with space in between.

  2. Smash the Potatoes:
    Using a potato masher, the bottom of a small cup, or even the base of a skillet, I gently press each potato until it’s about 1/2 inch thick. The key is to smash them enough to create surface area for crisping, but not so much that they fall apart.

Crisping and Baking

Crisping is where the magic happens.

  1. Preheat Oven:
    I preheat my oven to 425°F (220°C).

  2. Bake the Potatoes:
    I place the smashed potatoes in the oven for about 20-25 minutes until the edges are golden and crispy. Halfway through, I carefully flip them to ensure even browning.

Adding Toppings

Once the potatoes are crisped to perfection, it’s time to load them up.

  1. Cheese & Bacon:
    I sprinkle shredded cheddar generously over each potato, followed by crumbled bacon. Then I return the baking sheet to the oven for another 5 minutes, just until the cheese melts.

  2. Final Touches:
    After removing the potatoes from the oven, I top them with dollops of sour cream and a scattering of sliced green onions for freshness and color.

Serving and Presentation

Plating Tips

I serve my Crispy Loaded Smashed Potatoes right on the baking sheet or transfer them to a serving platter. The combination of crispy edges, melty cheese, and creamy toppings makes them irresistible. For an extra pop, I sometimes drizzle a little more melted butter over the top before serving.

Storage Instructions

Keeping Potatoes Fresh

If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I prefer placing them in a 375°F oven for 10-12 minutes to bring back their crispiness.

Freezing Leftovers

I don’t usually freeze these fully loaded potatoes because toppings like sour cream don’t hold up well. However, the plain smashed potatoes can be frozen on a baking sheet, then transferred to a freezer bag. They’ll keep for up to 1 month and can be baked straight from frozen for a quick side dish.

Conclusion

Making Crispy Loaded Smashed Potatoes is one of my favorite ways to transform simple potatoes into a show-stopping dish. With a perfectly crisp exterior, tender interior, melty cheddar, crispy bacon, and fresh green onions, this recipe is comfort food at its finest. Whether for a family dinner or a party side, these potatoes are always a hit. Following this recipe guarantees every bite is packed with flavor and texture, leaving everyone asking for seconds. So grab your Yukon Golds, fire up the oven, and get ready to enjoy the ultimate loaded potato experience.

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