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Crispy Loaded Smashed Potatoes Recipe with Cheese and Bacon Made Easy

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This recipe features baby new potatoes boiled, smashed, and crisped to golden perfection, topped with sharp cheddar cheese, crispy bacon, and green onions for a deliciously indulgent side dish.

Ingredients

Scale
  • 1.5 pounds (700g) baby new potatoes (firm and waxy varieties work best)
  • Salt, for boiling water and seasoning
  • 2 tablespoons olive oil (for crisping)
  • 1 tablespoon unsalted butter (adds richness and helps with browning)
  • 1 cup sharp cheddar cheese, shredded
  • 6 strips bacon, cooked until crispy and crumbled
  • 2 green onions, thinly sliced
  • Optional: ¼ cup sour cream or Greek yogurt for serving
  • Freshly ground black pepper
  • Smoked paprika (optional, for a subtle smoky note)

Instructions

  1. Place the baby potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook until potatoes are fork-tender, about 15-20 minutes.
  2. Drain the potatoes well in a colander, then spread them out on a clean kitchen towel for 5 minutes to dry.
  3. If using a skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. If baking, preheat your oven to 425°F (220°C) and grease a baking sheet.
  4. Place the potatoes on the baking sheet or skillet. Using the bottom of a glass or a potato masher, gently press down on each potato to flatten it to about ½ inch (1.3 cm) thick. Be careful not to break them apart completely.
  5. Sprinkle salt, pepper, and a pinch of smoked paprika over the smashed potatoes for extra flavor.
  6. If cooking on the stovetop, let the potatoes cook undisturbed for about 5-7 minutes until the bottoms are golden and crisp. Flip carefully and crisp the other side for another 5 minutes. If baking, roast for 20-25 minutes, flipping halfway, until golden and crispy.
  7. Sprinkle shredded cheddar and crumbled bacon evenly over the potatoes. If baking, return to the oven for 3-5 minutes until the cheese melts. On the stovetop, cover the pan with a lid for a minute or two to help cheese melt.
  8. Remove from heat and scatter sliced green onions on top. Serve warm with a dollop of sour cream or Greek yogurt if desired.

Notes

Start boiling potatoes in cold water for even cooking. Dry potatoes well before smashing to ensure crispiness. Use a combination of olive oil and butter for best browning and flavor. Avoid overcrowding the pan to get a good crust. Cover pan briefly when melting cheese on stovetop. Leftovers can be reheated in the oven at 375°F for 10 minutes to restore crispiness.

Nutrition

Keywords: smashed potatoes, crispy potatoes, loaded potatoes, cheese and bacon, side dish, easy potato recipe, comfort food

Find it online: https://sparklechew.com/crispy-loaded-smashed-potatoes-recipe-with-cheese-and-bacon-made-easy/