These extra crispy Loaded Smashed Potatoes are the perfect side dish for any meal! Boiled, smashed, and topped with plenty of seasoning, cheese, and crumbled, crispy bacon, these easy smashed potatoes deserve a place in your menu plan!
I love potatoes. “Boil ‘em, mash ‘em, stick ‘em in a stew…” Yep, Samwise Gamgee, I’m right there with you. I’ll eat potatoes in pretty much any form. But make them crispy and full of delicious toppings? That’s peak potato form right there!
I created this recipe from my Easy Roasted Smashed Potatoes with CHEESE!
SAVE THIS LOADED SMASHED POTATO RECIPE TO YOUR FAVORITE PINTEREST BOARD!
The Key to Perfect Smashed Loaded Potatoes
Boil these potatoes first so they are easily smashable. When I first made them, I freaked out a little because the potatoes came apart when I smashed them. I might have smashed them a little too hard, but that’s okay if it happens to you!
As they bake with the toppings, the potato skins and insides crisp up and make perfectly delicious little piles of potatoes to serve. And the melted cheese will help hold them together. They might not look beautiful, but they taste amazing!
Ingredients for Loaded Smashed Potatoes
The key to delicious potatoes is in the seasonings! Here’s what you need for this easy recipe:
- Small red potatoes (the large ones take longer to cook and are harder to smash)
- Olive oil
- Salt
- Freshly ground black pepper
- Unsalted butter
- Minced garlic
- Old Bay seasoning
- Chopped green onions
- Monterey Jack/ Colby cheese
- Cooked and crumbled bacon
Be sure to review the recipe card at the end of the post for a full list of ingredients with amounts and instructions!
How to make Crispy Smashed Potatoes
- Prepare: Rinse and gently scrub the potatoes under cold water. Preheat oven to 500° F. Prepare a rimmed baking sheet by spraying it with cooking spray.
- Boil the Potatoes: Fill a medium or large pot with water. Add potatoes and two tablespoons of Kosher salt. Boil for about 15 minutes or until fork-tender. Drain the potatoes and pat dry if needed so that the olive oil will adhere to the skin.
- Seasonings: In a small microwavable bowl, melt the butter. Add the minced garlic, Old Bay seasoning, and 1/4 teaspoon black pepper. Mix well.
- Smash Potatoes: Pour the 3 tablespoons olive oil into a large bowl, add salt and pepper to taste, and add potatoes. Toss gently to coat. Place potatoes on a rimmed baking sheet pan. With a heavy-bottomed glass, flatten each potato so that they are about 1/2-inch thick or so. You can also use a potato masher. Using a pastry brush, brush each potato with the butter and seasoning mixture.
- Bake the Potatoes: Bake in the preheated oven for 5 – 7 minutes. Sprinkle one tablespoon of diced green onions on top of the potatoes. Then evenly distribute half of the bacon among the potatoes. Place an equal amount of grated cheese on each potato, then sprinkle the remaining green onions and bacon on top. Bake for another 5 – 7 minutes.
- Serve and Enjoy!
Recipe Variations
- Change up the toppings as desired! Drizzle a little sour cream over the top, leave out the green onions, or double the toppings! Whatever sounds good to you.
- You can make these on a griddle like a Blackstone. Just smash the potatoes right on the griddle, add the seasonings as instructed, and cook the potatoes 5-6 minutes. Flip, cook until crispy, then add toppings. Let them cook for another few minutes to melt the cheese.
FAQs
Can I use another type of potato to make Loaded Smashed Potatoes?
Yes, any small potato will do. I like to use baby red or baby yellow potatoes for recipes like this.
How many does this recipe serve?
This recipe makes enough for about 6 people, depending on your appetite! Feel free to adjust to serve more or fewer people.
How do I store leftover Smashed Potatoes?
Store these in an airtight container in the fridge for 3-4 days. Reheat them in the microwave or in the oven until warm throughout.
Technically, you can freeze these potatoes, but the taste/texture might not be ideal when thawed.
More Potato Recipes You’ll Love
If you love potatoes like me, then you’ll want to try some of these potato side dishes:
- Oven Roasted Potatoes
- Scalloped Hasselbeck Potatoes
- Twice-Baked Potatoes
- Cheesy Mashed Potatoes
- Crispy Air Fryer Baby Potatoes
Don’t forget to Pin or print this recipe so you’re ready to make some Loaded Smashed Potatoes next time you need a delicious side dish for your meal!
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Loaded Smashed Potatoes
Ingredients
- 1.5 lbs. small red potatoes
- 3 tablespoons olive oil
- salt and pepper to taste
- 4 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chopped green onions
- ¾ cup freshly grated Monterey Jack / Colby cheese
- 6 slices cooked and crumbled bacon
Instructions
- Rinse and gently scrub the potatoes under cold water.
- Preheat oven to 500° F. Prepare a rimmed baking sheet by spraying it with cooking spray.
- Fill a medium pot with water. Add potatoes and two tablespoons Kosher salt.
- Boil for about 15 minutes or until fork tender.
- In a small microwavable bowl, melt the butter. Add the minced garlic, Old Bay seasoning, and 1/4 teaspoon black pepper. Mix well.
- Drain the potatoes and pat dry if needed so that the olive oil will adhere to the skin.
- Pour the 3 tablespoons olive oil into a large bowl, add salt and pepper to taste and add potatoes. Toss gently to coat.
- Place potatoes on a rimmed baking sheet
- With a heavy bottomed glass, flatten each potato so that they are about 1/2-inch thick or so. You can also use a potato masher.
- Using a pastry brush, brush each potato with the butter mixture.
- Bake for 5 – 7 minutes.
- Using 1 tablespoon of the chopped green onion, sprinkle each potato. Evenly distribute half of the bacon among the potatoes.
- Place an equal amount of grated cheese on each potato.
- Sprinkle the remaining green onions and bacon on top.
- Bake for 5 – 7 minutes.
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