Crispy loaded smashed potatoes made with cheddar cheese, bacon, sour cream, and chives. An easy oven-baked side dish everyone loves.
Crispy Loaded Smashed Potatoes
If you love the flavors of a fully loaded baked potato but crave something crispier and more snackable, these Crispy Loaded Smashed Potatoes are about to become your new favorite side dish. Golden and crunchy on the outside, tender on the inside, and topped with melty cheddar, smoky bacon, cool sour cream, and fresh chives—these potatoes deliver big comfort-food energy with minimal effort.
Perfect for weeknight dinners, game-day spreads, or holiday tables, this recipe uses simple ingredients and transforms humble baby potatoes into an irresistible crowd-pleaser.
Ingredients
- 2 pounds baby yellow potatoes
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- ¾ cup shredded cheddar cheese
- ⅓ cup sour cream
- 4 slices bacon, diced
- 2 tablespoons chopped fresh chives
Equipment Needed
- Dutch oven
- Cast iron skillet
- Baking sheet
Instructions
- Preheat the Oven
Preheat your oven to 450°F (230°C). Lightly oil a baking sheet or coat it with nonstick spray and set aside. - Boil the Potatoes
Place the baby potatoes in a Dutch oven and cover with cold water by about 1 inch. Season the water generously with salt. Bring to a boil, then reduce heat and simmer until the potatoes are just tender, about 15 minutes. Drain well and allow them to cool slightly. - Smash the Potatoes
Transfer the potatoes to the prepared baking sheet. Using the bottom of a flat measuring cup or a glass, gently smash each potato until flattened but still intact. Brush the tops with olive oil and season with salt and black pepper. - Roast Until Crispy
Bake the potatoes for 25–30 minutes, or until they are golden brown and crispy around the edges. - Add the Cheese
Remove the baking sheet from the oven and sprinkle shredded cheddar cheese over each potato. Return to the oven and bake for an additional 2–3 minutes, or until the cheese is melted and bubbly. - Cook the Bacon
While the potatoes bake, heat a cast iron skillet over medium-high heat. Add the diced bacon and cook until browned and crispy, about 6–8 minutes. Drain excess fat and transfer the bacon to a paper towel-lined plate. - Finish and Serve
Top each smashed potato with a dollop of sour cream, crispy bacon, and chopped chives. Serve immediately while hot and crunchy.
Tips & Variations
- Extra crispy: Flip the potatoes halfway through baking for even browning.
- Cheese swap: Try Monterey Jack, Colby, or a sharp white cheddar for a flavor twist.
- Make it spicy: Add sliced jalapeños or a drizzle of hot sauce before serving.
- Vegetarian option: Skip the bacon and add sautéed mushrooms or caramelized onions.
These crispy loaded smashed potatoes are proof that simple ingredients can turn into something seriously special. Once you make them, don’t be surprised if they disappear faster than the main dish.
