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Loaded smashed potatoes topped with cheese, bacon, and chives.

Loaded Smashed Potatoes

A crunchy-on-the-outside, pillowy-on-the-inside potato side perfect for weeknights, parties, and cozy dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Proteins
  • 4 slices bacon, cooked and chopped Cook until very crispy.
Potatoes
  • 2 pounds baby potatoes Choose similar sizes for even cooking.
Dairy & Toppings
  • 1 cup shredded cheddar cheese For topping.
  • 1/2 cup sour cream For topping.
  • Chopped green onions For garnish.
Oils & Seasoning
  • 2 tablespoons olive oil For drizzling.
  • Salt and pepper To taste.

Method
 

Preparation
  1. Boil the baby potatoes in salted water until soft, about 15-20 minutes. Drain and let cool slightly.
  2. Preheat the Blackstone griddle to medium heat.
Cooking
  1. Place the potatoes on the griddle and smash them gently with a spatula.
  2. Drizzle with olive oil, and season with salt and pepper.
  3. Cook for about 3-5 minutes, then flip and cook for another 3-5 minutes until golden and crispy.
Serving
  1. Top each smashed potato with cooked bacon, cheddar cheese, and sour cream.
  2. Garnish with chopped green onions and serve immediately.

Notes

Tips for Success: Choose baby potatoes that are similar in size to cook evenly. Don’t over-smash; keep a bit of thickness for fluffy centers. Use a hot griddle or skillet for crispy edges. Par-boil and refrigerate potatoes for make-ahead convenience.