Cheesy Bacon Loaded Smashed Potatoes
These loaded smashed potatoes are perfectly crispy, and cheesy, with a hint of tangy that complements the potatoes beautifully! Serve as a side dish for family dinners or as a bite-sized appetizer for next gatherings. Either way, they’ll surely become a hit!
Servings: 6
Calories: 522kcal
Ingredients
- 1.5 lbs baby yellow potatoes
- salt to taste
- pepper to taste
- 1-2 tbsp olive oil
- ¾ cup cheddar cheese shredded
- 5 slices bacon chopped and cooked
- ¼ cup sour cream
- 1 tbsp fresh chives chopped
Instructions
- Start by preheating your oven to 425 °F and line a baking sheet pan with parchment paper.
- Boil the potatoes in a large pot of water with a pinch of kosher salt for 15 minutes or until fork tender. Drain and set aside.1.5 lbs baby yellow potatoes
- While the potatoes are boiling, chop your bacon into small bite-sized pieces.5 slices bacon
- Fry the chopped bacon in a skillet for 5 minutes or until crispy. Then, transfer to a plate lined with paper towels to drain the excess oil.5 slices bacon
- While the bacon is cooking, chop the fresh chives finely. Set aside for later.1 tbsp fresh chives
- Arrange the cooked potatoes on the prepared baking sheet. Grab a glass and gently smash each potato to flatten it, but ensure they are still in one piece. Alternatively, you can also use a potato masher.
- Brush each potato with olive oil.1-2 tbsp olive oil
- Season with salt and black pepper.salt, pepper
- Bake the potatoes for 25 minutes until golden. Bake for an additional 5 minutes if you'd like them extra crispy.
- Remove the baking pan from the oven. Sprinkle the smashed potatoes with cheddar cheese. Then, return to the oven for about 2 minutes, just until the cheese melts beautifully.¾ cup cheddar cheese
- Take the baking sheet out of the oven. Then, top each potato with crispy bacon bits, a dollop of sour cream, and a sprinkle of fresh chives.5 slices bacon, ¼ cup sour cream, 1 tbsp fresh chives
- Arrange in a platter and serve while still hot. Enjoy!
Notes
Choosing Potatoes: Look for baby yellow potatoes for this recipe. They have a naturally creamy texture and hold their shape well when smashed compared to other varieties.
Even Cooking: Make sure to boil the potatoes until just tender—overcooking will make them fall apart when smashed.
Don't Over-Smash: Be gentle when smashing your potatoes. Keep them mostly intact to avoid them from breaking into pieces during baking.
Crispiness Factor: Don’t skimp on the oil and baking time! These are key for achieving that desirable crispy edge.
Season Well: Potatoes need a good amount of salt, so season them generously before baking to bring out their best flavor.
Cheese Matters: Use a good quality cheese that melts well, like a medium or sharp cheddar, for the best flavor and texture.
Pre-Cook Bacon: If you're short on time, you can use pre-cooked bacon or bacon bits for convenience.
Nutrition
Calories: 522kcal | Carbohydrates: 42g | Protein: 16g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.05g | Cholesterol: 64mg | Sodium: 447mg | Potassium: 1073mg | Fiber: 5g | Sugar: 3g | Vitamin A: 421IU | Vitamin C: 45mg | Calcium: 248mg | Iron: 2mg