Flavor Snapshot
A crunchy-on-the-outside, pillowy-on-the-inside potato side that’s perfect for weeknights, parties, and cozy dinners.
introduction
Loaded Smashed Potatoes are a crowd-pleasing side that pairs perfectly with simple weeknight mains and special-occasion proteins alike. If you love hearty potato sides, try pairing them with a rich fish dinner like this creamy salmon and mashed potatoes for an elegant but easy meal. Warm, comforting, and super-shareable, these potatoes deliver big flavor with minimal fuss.
Why You’ll Love This Loaded Smashed Potatoes :
- Crispy edges and fluffy centers for the best texture contrast.
- Fast prep — ready in about 30 minutes.
- Family-friendly: kids and adults both love them.
- Easy to customize with your favorite toppings.
- Great for using small potatoes you already have on hand.
Ingredients Needed :
Protein
- 4 slices bacon, cooked and chopped
Potatoes
- 2 pounds baby potatoes
Dairy & Toppings
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Chopped green onions, for garnish
Oils & Seasoning
- 2 tablespoons olive oil
- Salt and pepper, to taste
Step-by-Step Instructions :
- Boil the baby potatoes in salted water until soft, about 15-20 minutes. Drain and let cool slightly.
- Preheat the Blackstone griddle to medium heat.
- Place the potatoes on the griddle and smash them gently with a spatula.
- Drizzle with olive oil, and season with salt and pepper.
- Cook for about 3-5 minutes, then flip and cook for another 3-5 minutes until golden and crispy.
- Top each smashed potato with cooked bacon, cheddar cheese, and sour cream.
- Garnish with chopped green onions and serve immediately.
Serving Suggestions Loaded Smashed Potatoes
These are fantastic as a party appetizer or a dinner side. Serve with a simple green salad and roasted chicken, or make them part of a loaded potato bar with extra toppings like chives, crumbled blue cheese, or hot sauce. For a saucier, comfort-food take, try layering them with a rich gravy following a smothered potatoes guide for inspiration.
Tips for Success Loaded Smashed Potatoes
- Choose baby potatoes that are similar in size so they cook evenly.
- Don’t over-smash — you want a bit of thickness so the center stays fluffy.
- Use a hot griddle or skillet to get the crispiest edges; olive oil should shimmer but not smoke.
- Cook the bacon until very crispy so it stays crunchy as a topping.
- Make-ahead tip: par-boil potatoes and refrigerate; smash and crisp right before serving for fresher texture. For other texture ideas, see the stewed potatoes guide to adapt techniques for softer, saucier sides.
variation (if any)
- Loaded Sweet Potato Smashed: swap baby sweet potatoes and top with smoked gouda and a drizzle of maple.
- Herb & Garlic: toss smashed potatoes with minced garlic and chopped rosemary before crisping.
- Vegetarian: skip the bacon and add roasted mushrooms or caramelized onions for umami.
FAQs
Q: Can I bake these instead of using a griddle?
A: Yes — after smashing on a baking sheet, roast at 425°F for 15-20 minutes until crispy.
Q: How do I reheat leftovers without losing crispiness?
A: Reheat on a hot skillet or in a 400°F oven for 6-10 minutes. Microwaving will make them soft.
Q: Can I use russet potatoes instead of baby potatoes?
A: You can, but baby potatoes hold their shape better for smashing and crisping; russets may fall apart more easily.
Loaded Smashed Potatoes
Ingredients
Method
- Boil the baby potatoes in salted water until soft, about 15-20 minutes. Drain and let cool slightly.
- Preheat the Blackstone griddle to medium heat.
- Place the potatoes on the griddle and smash them gently with a spatula.
- Drizzle with olive oil, and season with salt and pepper.
- Cook for about 3-5 minutes, then flip and cook for another 3-5 minutes until golden and crispy.
- Top each smashed potato with cooked bacon, cheddar cheese, and sour cream.
- Garnish with chopped green onions and serve immediately.
