The recipe I have for you today definitely belongs in the comfort food category. Loaded Smashed Potatoes transform simple ingredients into a dish that’s bursting with flavor and texture. It combines the crispy edges of roasted potatoes with the indulgent toppings of a loaded baked potato, creating a side dish that’s both satisfying and delightful. Perfect for family dinners, potlucks, or when you just need that extra bit of coziness on your plate.
Prep Time: 25 minutes | Total Time: 55 minutes | Servings: 6
1. Prep the Potatoes: Preheat your oven to 425°F. In a large pot, bring water to a boil and add 2 teaspoons of salt. Add the baby gold potatoes to the pot and cook until they are tender and can be easily pierced with a fork, about 15-20 minutes. Drain and let them cool slightly.
2. Smash and Season: Once the potatoes are cool enough to handle, place them on a baking sheet. Use the bottom of a glass to gently smash each potato to about ½ inch thickness. (Feel free to smash them down thinner if you prefer) Drizzle with 2 tablespoons olive oil and sprinkle evenly with the remaining 2 teaspoons of salt, 1/2 teaspoon pepper, and 1/2 teaspoon garlic powder.
3. Bake: Bake the smashed potatoes in the preheated oven until they are golden brown and crispy, about 20-25 minutes. (If you like them extra crispy, feel free to broil them after baking for 1-2 minutes more.
4. Top: Take the potatoes out of the oven and sprinkle with cheese, bake for 2-3 minutes more or until the cheese is melted. Let the potatoes cool slightly and top individual portions with crumbled bacon, sour cream and chives as desired.
Got leftovers? No problem! Store your smashed potatoes in an airtight container in the fridge. Or if you want to freeze them then do so on a baking sheet before transferring them to a freezer bag. They’ll keep for up to 3 months.
Simply reheat them in the oven at 350°F until they’re warm and crispy again. If frozen, reheat straight from frozen, adjusting the cooking time as needed.
Yes, indeed! You can boil and smash the potatoes a day ahead. Just store them covered in the fridge, and when you’re ready, season, bake, and serve as directed.
Dive into the ultimate comfort food of Loaded Smashed Potatoes. These crispy, cheesy delights are perfect for any occasion.
Prep the Potatoes: Preheat your oven to 425°F. In a large pot, bring water to a boil and add 2 teaspoons of salt. Add the baby gold potatoes to the pot and cook until they are tender and can be easily pierced with a fork, about 15-20 minutes. Drain and let them cool slightly.
Smash and Season: Once the potatoes are cool enough to handle, place them on a baking sheet. Use the bottom of a glass to gently smash each potato to about ½ inch thickness. (Feel free to smash them down thinner if you prefer) Drizzle with 2 tablespoons olive oil and sprinkle evenly with the remaining 2 teaspoons of salt, 1/2 teaspoon pepper, and 1/2 teaspoon garlic powder.
Bake: Bake the smashed potatoes in the preheated oven until they are golden brown and crispy, about 20-25 minutes. (If you like them extra crispy, feel free to broil them after baking for 1-2 minutes more.
Top: Take the potatoes out of the oven and sprinkle with cheese, bake for 2-3 minutes more or until the cheese is melted.
Serve: Let the potatoes cool slightly and top individual portions with crumbled bacon, sour cream and chives as desired.
Got leftovers? No problem! Store your smashed potatoes in an airtight container in the fridge. Or if you want to freeze them then do so on a baking sheet before transferring them to a freezer bag. They’ll keep for up to 3 months.
Simply reheat them in the oven at 350°F until they’re warm and crispy again. If frozen, reheat straight from frozen, adjusting the cooking time as needed.
Yes, indeed! You can boil and smash the potatoes a day ahead. Just store them covered in the fridge, and when you’re ready, season, bake, and serve as directed.
Serving: 6 g Calories: 424 kcal Carbohydrates: 41 g Protein: 15 g Fat: 23 g Saturated Fat: 7 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 11 g Trans Fat: 0.03 g Cholesterol: 37 mg Sodium: 1229 mg Potassium: 1071 mg Fiber: 5 g Sugar: 2 g Vitamin A: 202 IU Vitamin C: 45 mg Calcium: 165 mg Iron: 2 mg
