Loaded Smashed Potatoes

These loaded smashed potatoes are topped with cheese, bacon, sour cream, and green onions. They’re simple to make and budget-friendly.

Course Side Dish

Cuisine American

Keyword potato side dish, potatoes

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 340kcal

1½ pound Small Red Potatoes or small gold potatoes
1½ teaspoons Salt divided (1 teaspoon for the water to cook the potatoes and ½ teaspoon to season the smashed potatoes)
¼ teaspoon Black Pepper
⅛ teaspoon Garlic Powder
⅛ teaspoon Onion Powder
¾ - 1 cup Shredded Cheddar Cheese
4 Bacon Slices cooked crispy, and crumbled or chopped
1-2 tablespoons Sour Cream
1-2 tablespoons Sliced Green Onions or Chives

You will also need a large baking sheet and parchment paper
Add the potatoes to a pot or a large saucepan. Cover them with water by at least 2 inches. Set the pot over high heat and bring the water to a boil. Add 1 teaspoon of salt.
Boil the potatoes for 15-20 minutes until tender. If the water is boiling vigorously and splashing then lower the heat a bit but keep the water boiling.
To determine if the potatoes are done test one of the larger ones. A paring knife should slide in and out without resistance.
Drain them well and let them cool a bit. In the meantime, preheat the oven to 300°F and line a baking sheet with parchment paper.
Combine ½ teaspoon of salt, pepper, garlic powder, and onion powder in a small bowl.

Arrange the potatoes on the parchment lined baking sheet.
Use a piece of folded parchment paper (see notes) to gently press down on each potato to smash it. Do not use full force, press until it gives. Then, you can flatten it further if needed.
Now, sprinkle the potatoes with half of the prepared seasoning mix. Then use a spatula or a large fork to turn each one. Sprinkle the other side with the remaining seasoning mix.
Top each potato with 1-2 teaspoon of cheese, depending on the size of the potato.

The cooking time on the potatoes will depend on their size.
A folded piece of parchment will keep your hand from burning and won’t stick to the potatoes as you smash them. Fold the piece of parchment at least in four to form a nice barrier.
If a potato breaks apart while smashing or turning use your fingers to set the pieces together, they will stay put when the cheese is melted on it.