Loaded Smashed Potatoes

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Crispy and crunchy Loaded Smashed Potatoes are a family favorite in my home and rightfully so! You really can’t go wrong with crispy baked potatoes topped with cheddar, sour cream, bacon, and chives! These Loaded Smashed Potatoes are the perfect grab n’ go appetizer snack for a party, including a Super Bowl party, or for game day. This is the easiest and tastiest bite-sized appetizer recipe that will surely win your friends and family over. They never last long around my house and are naturally gluten free just like my popular Loaded Baked Potato recipe!

If you like easy grab n’ go appetizers, then you’ll love my BBQ Lit’l Smokies and my Italian Hoagie Dip appetizer recipes!

Ingredients in Loaded Smashed Potatoes

Baby gold potatoes. I use petite baby gold potatoes but any kind of small potato will work – gold or red.

Salt. Season with salt, to taste.

Pepper. Opt for freshly cracked black pepper for the best taste.

Extra virgin olive oil. For the best flavor, opt for high quality extra virgin olive oil.

Cheddar cheese. Use freshly grated cheddar and avoid buying the pre-shredded cheese for optimal flavor.

Bacon. Cook the bacon ahead of time to expedite the cooking process.

Sour cream. Full fat sour cream is recommended for this recipe although low fat can be used (it won’t taste as creamy though).

Chives. A pinch of salt brings out the flavors of the rest of the ingredients.

How to Make the Best Loaded Smashed Potatoes

STEP 1: Preheat oven to 450 degrees F/235 degrees C. Spray a baking sheet with non-stick cooking spray.

STEP 2: Add the potatoes to a large pot and fill with water, covering the potatoes by an inch. Add salt to the water and boil until tender, about 15 minutes. Let cool for 5 minutes.

STEP 3: Place the potatoes on the prepared baking sheet. Use the bottom of a glass or measuring cup to smash the potatoes. Try to keep the potatoes in one piece although it’s not always possible. You just don’t want them breaking into numerous pieces because they’ll be hard to grab and eat. Use a pastry brush to evenly spread the olive oil on top of the smashed potatoes. Season with salt and pepper.

STEP 4: Bake for 30 minutes or until golden and crispy.

STEP 5: Sprinkle the tops of the baked potatoes with cheddar and place back in the oven for 3-5 minutes, or until the cheese is melted.

STEP 6: Spread the sour cream on top of the baked potatoes. Sprinkle with crumbled bacon and chives.

More recipes you’ll love!

Loaded Baked Potatoes

Potato Taquitos

Hot Smoked Gouda Bacon Dip

Tomato Bruschetta

Chicken Queso Dip

Air Fryer French Fries

Spinach Artichoke Dip

My Mom’s Corn Dip

Jalapeño Popper Dip

Final Thoughts

Finally, if you make these Loaded Smashed Potatoes, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.

If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!

Loaded Smashed Potatoes

Elise McCollister

These Loaded Smashed Potatoes are the perfect grab n’ go appetizer snack for a party, including a game day or holiday party. This is the easiest and tastiest bite-sized appetizer recipe that will surely win your friends and family over.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Appetizers

Cuisine American

Servings 8

Calories 224 kcal

Equipment

• Baking sheet
• Large pot
• Measuring cup
• Pastry brush

Ingredients

  

1x2x3x4x

• 1.8 lb. baby gold potatoes 1 bag
• salt to taste
• black pepper freshly cracked, to taste
• 2 tbsp extra virgin olive oil
• 1 c shredded cheddar
• 6 slices bacon cooked
• 1/2 c sour cream
• chives chopped, optional

Instructions

 

• Preheat oven to 450° F. Spray a baking sheet with non-stick cooking spray.
• Add the potatoes to a large pot and fill with water, covering the potatoes by an inch. Add salt to the water and boil until tender, about 15 minutes. Let cool for 5 minutes.
• Place the potatoes on the prepared baking sheet. Use the bottom of a glass or measuring cup to smash the potatoes. Try to keep the potatoes in one piece although it’s not always possible. You just don’t want them breaking into numerous pieces because they’ll be hard to grab and eat. Use a pastry brush to evenly spread the olive oil on top of the smashed potatoes. Season with salt and pepper.
• Bake for 30 minutes or until golden and crispy.
• Sprinkle the tops of the baked potatoes with cheddar and place back in the oven for 3-5 minutes, or until the cheese is melted.
• Spread the sour cream on top of the baked potatoes. Sprinkle with crumbled bacon and chives.

Nutrition (per serving)

Calories: 224kcalCarbohydrates: 19gProtein: 8gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 29mgSodium: 204mgPotassium: 488mgFiber: 2gSugar: 1gVitamin A: 235IUVitamin C: 20mgCalcium: 127mgIron: 1mg

Did you try this recipe?Mention @elisemccollister or tag #elisemccollister!