Loaded Smashed Potatoes Recipe

I’ve got a new favorite side dish that I just can’t stop making: this Loaded Smashed Potatoes Recipe. It’s one of those recipes that feels a little fancy but is unbelievably simple to pull off, perfect for casual weeknight dinners or when you want to impress guests without breaking a sweat. Crispy on the outside, fluffy on the inside, and loaded with all the tasty add-ins you love—bacon, cheddar, sour cream, and a kick of pickled jalapeños—these potatoes are comfort food at its finest.

Whenever I make these, they disappear fast. They’re excellent for potlucks or when you’re craving something that pairs well with just about anything – grilled meats, roasted veggies, or even a big green salad. The beauty of this Loaded Smashed Potatoes Recipe is how it combines simple ingredients into a crowd-pleaser that’s all about flavor and texture. Plus, it’s super forgiving if you want to tweak it your way.

Ingredients You’ll Need

Each ingredient in this Loaded Smashed Potatoes Recipe works together to create that perfect crispy-yet-creamy bite, with savory bacon, smoky spices, and melty cheese all coming together in harmony. Picking good quality baby potatoes and fresh bacon can really make a difference here.

• Baby Potatoes: I recommend choosing firm, smooth-skinned varieties—they’ll hold up well for smashing without falling apart.
• Salt: Essential for seasoning at multiple stages. Feel free to adjust to your taste.
• Streaky Bacon: Look for thick-cut bacon for a more substantial, chewy bite after crisping.
• Olive Oil: Adds richness and helps get that golden, crisp crust on the potatoes.
• Smoked Paprika: This spice brings a subtle smoky depth that pairs amazingly with the bacon.
• Garlic Powder: Adds a mild garlic flavor that blends into the potatoes without overpowering.
• Black Pepper: Freshly cracked is best for that sharp, aromatic pepper kick.
• Sour Cream: Use as a creamy topping—feel free to add as much or as little as you like.
• Cheddar Cheese: Sharp or mild, grated melting cheese makes this dish truly “loaded.”
• Spring Onions: Finely sliced, they add freshness and a bit of crunch when sprinkled on top.
• Pickled Jalapeños: I love these for a vinegary, spicy contrast—just dice them finely and scatter on top.

Variations

What’s great about this Loaded Smashed Potatoes Recipe is how easy it is to tweak based on what you have on hand or your flavor preferences. I’ve played around with it plenty—make sure you have fun customizing yours too!

• Veggie-Friendly Option: Leave out the bacon and add sautéed mushrooms or caramelized onions instead—I’ve found it still packs plenty of flavor.
• Spice it Up: Swap pickled jalapeños for fresh chopped chilis or add a sprinkle of cayenne powder for extra heat. I love this twist when I’m craving bold flavors.
• Herb Boost: Toss in chopped fresh rosemary or thyme when roasting the potatoes for a fragrant, earthy layer—I can’t get enough of this combo.
• Dairy-Free Version: Use vegan cheese and dairy-free sour cream alternatives. It’s a bit different but still delicious!

How to Make Loaded Smashed Potatoes Recipe

Step 1: Boil Your Baby Potatoes

Start by placing your baby potatoes in a pot of salted water—about 2 teaspoons salt—and bring to a boil. Let them cook until they’re fork-tender but not falling apart, which usually takes around 15-20 minutes. I like to test one by cutting it in half; if it’s soft on the inside but still holds shape, you’re good to go. This step is key—overcooking makes smashing tricky, and undercooking leaves them too firm.

Step 2: Cook the Bacon

While the potatoes are boiling, cook your streaky bacon in a pan on medium heat until crisp but still a tad chewy. I usually chop the bacon into bite-sized pieces so it’s easier to distribute on the potatoes later. Once cooked, set it aside on paper towels to drain excess fat—this keeps the dish from becoming greasy.

Step 3: Smash and Season the Potatoes

Drain the potatoes and arrange them on a baking sheet lined with parchment paper. Using the base of a glass or a potato masher, gently press down to smash each potato to about half its original thickness. Don’t worry if they crack a little—that’s what creates those irresistible crispy edges! Brush or drizzle olive oil over the smashed potatoes, then sprinkle with smoked paprika, garlic powder, black pepper, and a pinch of salt. This spice combo is what gives the potatoes their signature flavor.

Step 4: Bake Until Crispy

Pop the baking sheet into a preheated oven at 220°C (425°F) for about 20-25 minutes. Keep an eye on them—when the edges turn golden brown and crispy, they’re ready! If you want an extra crunch, you can broil them for the last 2 minutes, but watch closely to avoid burning.

Step 5: Assemble Your Loaded Potatoes

Once out of the oven, sprinkle your crispy bacon and grated cheddar cheese over the potatoes while they’re still warm so the cheese melts beautifully. Dollop sour cream on top and finish with sliced spring onions and those pickled jalapeños for a lively pop of flavor. I often add a tiny extra swirl of olive oil at this point too—it feels indulgent but so good!

How to Serve Loaded Smashed Potatoes Recipe

Garnishes

I almost always use fresh spring onions because they bring a bright crunch and a mild sharpness that cuts through the richness. Pickled jalapeños add that tangy, spicy kick I adore, but if you’re not into heat, chopped fresh chives or parsley work beautifully too. A sprinkle of extra sharp cheddar adds an irresistible melty layer, and for a final flourish, a drizzle of good-quality olive oil or even a sprinkle of flaky sea salt can elevate the dish.

Side Dishes

To round out this dish, I like pairing it with grilled chicken or steak for a hearty meal. It also goes really well alongside a crisp green salad dressed in lemon vinaigrette, which helps balance all the richness. For a vegetarian twist, roasted vegetables or a zesty bean salad complement these potatoes perfectly.

Creative Ways to Present

For a dinner party, I’ve tried serving these loaded smashed potatoes in small cast iron skillets—everyone gets their own crispy, cheesy patch of happiness! Another fun idea is assembling them on a huge platter family-style, with bowls of sour cream, bacon bits, jalapeños, and cheese scattered around so guests can build their own loaded potatoes just how they like. It’s always a hit!

Make Ahead and Storage

Storing Leftovers

Leftover loaded smashed potatoes are actually fantastic the next day! I store them in an airtight container in the fridge, separating the sour cream and fresh toppings to keep everything from getting soggy. When you reheat them, you’ll want to bring back that crispy texture—more on that in a bit!

Freezing

I haven’t personally frozen fully loaded smashed potatoes because of the fresh toppings like sour cream and jalapeños, but you can freeze the plain smashed potatoes before baking. Just boil, smash, flash cool, and freeze them on a tray, then transfer to a freezer bag. When ready to use, bake straight from frozen, adding your toppings fresh after reheating.

Reheating

To keep the crispiness when reheating, I highly recommend using an oven or air fryer rather than the microwave. Preheat your oven to 200°C (400°F), spread the potatoes out on a baking sheet, and warm for about 10 minutes or until crispy again. Then add your fresh toppings, and you’ll almost forget they were leftovers.

FAQs

Final Thoughts

Honestly, this Loaded Smashed Potatoes Recipe quickly became one of those dishes I reach for when I want comfort food that feels special but doesn’t require a ton of fuss. Every time I serve it, friends and family ask for seconds—and I know you’ll get the same rave reviews. So next time you want a guaranteed crowd-pleaser that’s crispy, cheesy, and full of smoky, savory goodness, give this recipe a try. You’ll love how easy it is to make, and even more, how delicious it turns out!

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