Food and Recipes Side Dishes Potato Side Dishes Loaded Smashed Potatoes 5.0 (1) 1 Review The crispy, cheesy, bacony genius of loaded smashed potatoes. By Craig Ruff Craig Ruff Craig Ruff is a dedicated cook and lover of food science. His culinary background comes from culinary school and his time working in restaurants. Southern Living's editorial guidelines Updated on June 5, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Hannah Hufham, Food Stylist: Costen King, Prop Stylist: Tucker Vines Active Time: 25 mins Total Time: 1 hr 20 mins Servings: 6 These loaded smashed potatoes are everything that you love about loaded baked potatoes: fluffy interiors, crispy skin, and toppings galore. Smashed potatoes take this beloved dish to the next level, with a higher ratio of crispy exterior to tender interior that makes these little bites completely irresistible. When topping these potatoes, sour cream adds a creamy zing that pairs well with the savory bacon and fresh chives. But perhaps the best part of these loaded smashed potatoes is the frico—that's the crispy cheesy bits that melt and turn crunchy on the bottom of the hot pan. Learn how to make loaded mashed potatoes. Serve them as a side dish to grilled chicken, steak, or burgers, or offer them up as appetizers with a dipping sauce or two. They will fly off the platter no matter how they're served. What Are Smashed Potatoes? If you love roasted or fried potatoes, smashed potatoes will easily become your new favorite. To make them, potatoes are boiled until tender, then smashed (using your object of choice) and seasoned before being baked until crispy. The results are potatoes that have an increased surface area, maximizing the ratio of crispy exterior to soft and fluffy interior, for addictive bites that are the ultimate cross between mashed potatoes and French fries. Smashed potatoes can be seasoned just about any way you like, but this loaded version comes complete with bacon, garlic, Cheddar cheese, sour cream, and fresh chives for a side dish you won't soon forget. Ingredients for Loaded Smashed Potatoes Baby gold potatoes are cooked until tender, smashed, and coated with olive oil, butter, and garlic for a savory side that's crispy and irresistible, especially when topped with sharp Cheddar, sour cream, chives, and bacon. To make loaded smashed potatoes, you'll need: Baby gold potatoes: With their tender skin and creamy interior, baby gold potatoes are a great choice for smashing.Kosher salt: Seasons the potatoes.Thick-cut bacon: Adds a savory, crispy bite.Olive oil: To help brown and crisp the potatoes in the oven.Unsalted butter: Adds flavor and richness.Garlic cloves: For a savory complexity.Sharp Cheddar cheese: Adds a gooey, cheesy topping that takes these potatoes over the top. You can substitute with another type of cheese if you prefer.Sour cream: A tangy, creamy finish to the hot potatoes.Fresh chives: Adds freshness and a pop of color.Flaky sea salt: Little salty flakes that add a final pop of flavor to the dish. Hannah Hufham, Food Stylist: Costen King, Prop Stylist: Tucker Vines How To Make Loaded Smashed Potatoes If you haven't smashed potatoes before, get ready to have some fun. Full instructions are below, but here's a brief recap before you get started: Step 1. Boil potatoes: Boil potatoes in salted water until tender. Drain well.Step 2. Cook bacon: Cook bacon in a large nonstick skillet until crispy. Transfer to a paper towel-lined plate and discard drippings.Step 3. Smash potatoes: Transfer potatoes to a baking sheet coated with oil, and toss to coat. Use a drinking glass or bottom of a measuring cup to smash each potato to 1/2-inch thickness.Step 4. Bake potatoes: Stir to combine butter and garlic and drizzle over potatoes. Bake until browned, about 18 minutes.Step 5. Top with cheese: Top potatoes with cheese, and bake until cheese is melted and browned.Step 6. Finish: Transfer to a platter, and top with sour cream, chives, bacon, and flaky sea salt. Loaded Smashed Potatoes Variations Loaded smashed potatoes are just as customizable as their baked potato counterparts. To add some variety to these smashed potatoes, consider these additions: Veggies: Top the potatoes with caramelized onions, sautéed mushrooms, roasted red peppers or bell peppers, pickled red onions, black olives, salsa, sun-dried tomatoes, sliced jalapeños, and more. Cheese: Substitute the Cheddar with blue cheese, feta, goat cheese, Monterey Jack, Gruyère, Parmesan, or any preferred cheese. Herbs: Sprinkle on cilantro, parsley, or thyme for an herbaceous touch. Heat: Drizzle with hot sauce or Sriracha for a little heat. Potatoes: Swap the baby gold potatoes with baby red, fingerling, or new potatoes as needed. Bacon: Substitute the bacon with pulled pork, shredded chicken, beef, pancetta, or proscuitto. 26 Topping Ideas To Load Up Your Baked Potato With Can I Make Loaded Smashed Potatoes Ahead? Boil and smash the potatoes as directed. Wait to drizzle with butter and garlic, and instead, wrap and refrigerate the potatoes for up to 24 hours. Bring to room temperature and top with butter and garlic before baking and garnishing as directed. You can even prepare the bacon ahead so its ready to sprinkle over the potatoes after baking. How Should I Store and Reheat Leftover Smashed Potatoes? Store leftover smashed potatoes separately from sour cream and other toppings, if possible. Refrigerate in an airtight container for up to four days. Let sit at room temperature while you preheat the oven to 375°F. Bake until crisp and hot throughout, then top again as desired before serving. You can also reheat the potatoes on the stovetop or in an air fryer to revive that crispy texture. What To Serve With Loaded Smashed Potatoes No matter what the season, these loaded smashed potatoes make an excellent side dish. Pair with hearty mains like meatloaf, grilled meats or fish, roasted chicken, or burgers. Complete the meal with your favorite veggie-based sides. More Comforting Potato Side Dishes You'll Love From potato salad to casserole, fries, or hash, potato side dishes top the list of comforting sides that are welcome year-round: Twice-Baked Potato Casserole Super Crispy Smashed Potatoes Oven-Baked Sweet Potatoes Crispy Potatoes Deviled Potatoes Air Fryer Sweet Potato Fries Herbed Potato Stacks Editorial contributions by Katie Rosenhouse. Hannah Hufham; Food Stylist: Costen King; Prop Stylist: Tucker Vines Ingredients 1 (1 1/2-lb.) pkg. baby gold potatoes, scrubbed 1 Tbsp. kosher salt 3 slices thick-cut bacon, chopped (3/4 cup) 2 Tbsp. olive oil 3 Tbsp. unsalted butter, melted 2 medium garlic cloves, finely chopped (1 1/2 tsp.) 4 oz. sharp Cheddar cheese, shredded (about 1 cup) 1/2 cup sour cream 2 Tbsp. chopped fresh chives Flaky sea salt Directions Cook potatoes: Preheat oven to 425ºF. Combine potatoes, salt, and about 12 cups water in a medium saucepan; bring to a boil over high. Reduce heat to medium and simmer, uncovered, until easily pierced with a fork, 13 to 16 minutes. Drain well in a colander. Hannah Hufham, Food Stylist: Costen King, Prop Stylist: Tucker Vines Cook bacon: While potatoes cook, heat a large nonstick skillet over medium. Add bacon and cook, stirring occasionally, until crispy, about 8 minutes. Transfer bacon to a paper towel-lined plate, discarding drippings in skillet. Set aside. Hannah Hufham, Food Stylist: Costen King, Prop Stylist: Tucker Vines Smash cooked potatoes: Drizzle a large rimmed baking sheet with oil. Transfer cooked potatoes to prepared baking sheet, and carefully roll around to coat in oil. Using flat bottom of a measuring cup or bottom of a sturdy drinking glass, smash potatoes to about 1/2-inch thickness, making sure to keep potato intact. Arrange in even layer, about 1/2-inch apart. Hannah Hufham, Food Stylist: Costen King, Prop Stylist: Tucker Vines Drizzle potatoes with butter and garlic: Stir together melted butter and garlic in a small bowl, and drizzle evenly over potatoes. Bake in preheated oven until browned, about 18 minutes. Remove from oven. Hannah Hufham, Food Stylist: Costen King, Prop Stylist: Tucker Vines Add cheese: Top potatoes evenly with cheese, return to oven, and bake at 425°F until cheese is melted and browned, 8 to 10 minutes. Hannah Hufham, Food Stylist: Costen King, Prop Stylist: Tucker Vines Assemble and serve: Transfer to a platter, and top evenly with sour cream, chives, and reserved bacon. Garnish with flaky sea salt. Hannah Hufham, Food Stylist: Costen King, Prop Stylist: Tucker Vines Frequently Asked Questions Is there a difference between mashed and smashed potatoes? Both types of potatoes are typically boiled until tender, but while mashed potatoes are mashed with milk, cream, butter, or other ingredients to achieve a smooth texture, smashed potatoes are flattened, coated with oil or butter, seasoned, and baked for a crisp exterior and tender middle. Why are my smashed potatoes falling apart? Smashed potatoes may fall apart if the wrong potato type is used, the potatoes are undercooked before smashing, or they're smashed too roughly. What tools can you use to smash potatoes? The back of a drinking glass or measuring cup does a great job of smashing potatoes, but you can also use any item with a flat surface to do the job. Rate It Print Additional reporting by Katie Rosenhouse Katie Rosenhouse Follow us Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary instructor, and as a recipe developer. learn more