Picture this: crispy potato edges, gooey melted cheese, smoky bacon, and a sprinkle of fresh chives—all stacked on bite-sized spuds you can devour in one happy swoop. When I first whipped up these loaded smashed potatoes on game day, my kitchen felt like the stadium—cheers, laughter, and folks reaching for seconds before halftime. Honestly, there’s something magical about the way potatoes get all golden and crunchy under the broiler, especially when you load them up with your favorite toppings. I’m a sucker for anything potato (who isn’t?), but this loaded smashed potatoes recipe takes the humble spud and gives it superstar status. Whether you’re wrangling a crowd of hungry fans or just want a cozy snack for movie night, this easy appetizer is always a win.
I stumbled on the idea after craving loaded potato skins but wanting something easier—less fuss, more flavor. Smashed potatoes are forgiving and fun; you don’t need fancy knife skills or special equipment. Plus, you can tweak the toppings to suit picky eaters or make them fit your own flavor moods. Over the years, I’ve made these for Super Bowl parties, neighborhood potlucks, and even solo dinners when I just needed a little cheesy comfort. As someone who’s tested this recipe at least a dozen times (and eaten more than I care to admit), I promise you’ll love the crispy texture and gooey goodness. Loaded smashed potatoes are the kind of dish that disappears fast, so make extra!
Throughout this post, I’ll walk you through every step—from picking the right potatoes to serving up the ultimate game day snack. If you’re a Pinterest fan, trust me—these beauties are as photogenic as they are delicious. Ready to make your kitchen smell like the best sports bar in town? Let’s get smashing!
Why You’ll Love This Loaded Smashed Potatoes Recipe
Let’s face it: there are a zillion potato recipes, but loaded smashed potatoes are in a league of their own. After many game days and family gatherings, this recipe has proven itself as the undisputed MVP of appetizers. Here’s why you’ll be obsessed:
- Quick & Easy: No peeling, no complicated steps—just boil, smash, and bake. Perfect for last-minute plans or when you’re just not in the mood to fuss.
- Simple Ingredients: Everything you need is probably hanging out in your fridge and pantry. No emergency grocery store runs required.
- Perfect for Game Day: These are made for sharing—ideal for football parties, birthday bashes, or any day you want a snacky spread.
- Crowd-Pleaser: I’ve never met anyone who can resist the crispy, cheesy, bacon-y goodness. Even the pickiest eaters go back for seconds.
- Unbelievably Delicious: The combo of creamy potato insides and crunchy edges topped with all the classics? It’s comfort food bliss.
What sets this loaded smashed potatoes recipe apart is the technique: smashing each potato just enough to maximize the crispy bits, then layering on cheese and bacon so every bite is loaded. I always use baby Yukon Golds for their buttery flavor, but you can swap for reds or fingerlings. The toppings are customizable, so you can go wild—think jalapeños, pepper jack, or even a drizzle of ranch. This is my go-to whenever I want to impress without breaking a sweat. Whether it’s your first time making smashed potatoes or you’re a seasoned spud enthusiast, you’ll love the results (and the rave reviews from your crew).
You know that feeling when you bite into something warm, crunchy, and cheesy? These potatoes deliver that, plus a little nostalgia for classic loaded potato skins—only easier, faster, and way more snackable. Game on!
Ingredients Needed for Loaded Smashed Potatoes
This recipe is all about bold flavors and simple ingredients. Most of the stuff you’ll need is probably already in your pantry or fridge, and you can easily switch things up based on what’s on hand. Here’s what goes into making irresistible loaded smashed potatoes:
- For the Potatoes:
- 1 1/2 pounds (680 g) baby Yukon Gold or red potatoes (small size works best for smashing)
- 2 tablespoons (30 ml) olive oil (for roasting—use avocado oil if you prefer)
- 1/2 teaspoon kosher salt (plus more for boiling water)
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (adds a subtle kick)
- For the Loaded Toppings:
- 1 cup (120 g) shredded cheddar cheese (sharp cheddar gives the best flavor—try pepper jack for spice)
- 4 strips bacon, cooked and crumbled (smoked bacon is my favorite, but turkey bacon works too)
- 1/4 cup (60 ml) sour cream (or Greek yogurt for a lighter touch)
- 2 tablespoons (8 g) chopped fresh chives (or scallions for a milder bite)
- Optional Extras:
- Jalapeño slices (for heat)
- Crumbled blue cheese (if you’re feeling fancy)
- Hot sauce (for drizzling)
- Fresh parsley (for extra color)
If you need substitutions, I’ve got you covered. Swap cheddar for mozzarella or Monterey Jack if you want a gooier melt. Use dairy-free cheese and coconut yogurt for a vegan version. For gluten-free diets, you’re already set—these potatoes are naturally gluten-free! I usually grab potatoes from the farmer’s market—smaller, waxier varieties hold up best and get the crispiest edges. If you’re making these in summer, toss in a handful of fresh herbs from your garden. The flexibility is part of the fun!
Equipment Needed
You don’t need a fancy setup for loaded smashed potatoes, which is half the reason I love them. Here’s what you’ll want on hand:
- Large pot (for boiling potatoes—any sturdy stockpot works)
- Baking sheet (rimmed, to catch oil and toppings)
- Parchment paper or foil (for easy cleanup—not required, but highly recommended)
- Potato masher or sturdy glass/measuring cup (for smashing—I’ve used the bottom of a mug more than once!)
- Tongs or spatula (to flip and serve)
- Skillet (for cooking bacon—skip if using pre-cooked bacon bits)
- Grater (for shredding cheese—pre-shredded works in a pinch)
If you don’t have a potato masher, don’t sweat it. Anything with a flat bottom (mason jar, small cast iron skillet, even a heavy spoon) will do the trick. I always use parchment for cleanup—it saves you from scrubbing melted cheese off the pan. If you’re budget-conscious, foil and a regular baking tray work perfectly too. Just be sure your equipment is oven-safe. For maintenance, give your baking sheets a soak after cheesy recipes—they’ll last longer!
Preparation Method: How to Make Loaded Smashed Potatoes
-
Boil the Potatoes
Time: 20 minutes
Place potatoes in a large pot and cover with cold water. Add a generous pinch of kosher salt. Bring to a boil, then reduce to a simmer. Cook until potatoes are fork-tender but not falling apart (about 15-20 minutes). Drain well and let cool just enough to handle.
Note: Overcooking makes smashing tricky—check with a fork for the perfect doneness. -
Preheat & Prep
Time: 5 minutes
Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment or foil. Drizzle a tablespoon of olive oil over the sheet. -
Smash the Potatoes
Time: 5 minutes
Arrange boiled potatoes on the baking sheet, spacing them out. Use a potato masher or flat-bottomed cup to gently press each potato until it’s about 1/2-inch (1.2 cm) thick. The goal is to flatten them but keep them mostly intact—ragged edges will crisp up beautifully.
Tip: If a potato breaks apart, just squish the pieces together—they’ll stick as they roast. -
Season & Oil
Time: 2 minutes
Brush each smashed potato with remaining olive oil. Sprinkle with salt, pepper, and garlic powder. Make sure to hit those edges—crispy bits are the best part! -
Roast for Crispiness
Time: 25-30 minutes
Bake potatoes in the preheated oven for 20-25 minutes, or until edges are golden and crispy. (Keep an eye—oven times can vary!) If you want extra crunch, broil for 2-3 minutes at the end. You’ll smell the magic happening. -
Load Them Up!
Time: 5 minutes
Remove potatoes from oven. Sprinkle shredded cheddar cheese evenly over each, then scatter crumbled bacon on top. Return to oven for 3-5 minutes, just until cheese is melted and bubbly.
Prep Note: For dairy-free, skip cheese or use a vegan substitute. -
Finish & Serve
Time: 2 minutes
Transfer hot potatoes to a serving platter. Dollop each with sour cream, then sprinkle with fresh chives. Add optional extras like jalapeños or hot sauce if you like.
Personal tip: I like to prep everything in advance and load potatoes just before guests arrive—this way, they’re hot and gooey. If potatoes stick to the pan, use a spatula to gently lift. You’ll know they’re perfect when the edges are deeply golden and the cheese is bubbling!
Cooking Tips & Techniques for Perfect Smashed Potatoes
After plenty of batches (and a few kitchen mishaps), I’ve learned a thing or two about getting loaded smashed potatoes just right. Here’s how to make them foolproof:
- Pick the Right Potatoes: Baby Yukon Golds or reds hold their shape and get extra crispy. Big potatoes tend to fall apart—smaller is better.
- Don’t Overcook: If potatoes are too soft, smashing turns them into mush. Pull them as soon as a fork slides in easily.
- Space Out on the Sheet: Crowded potatoes steam instead of roast. Give each one room for air to circulate and edges to crisp.
- Oil Generously: Don’t skimp—oil is what gives you that epic crunch. Brush or drizzle, making sure to hit rough edges.
- Cheese Timing: Melt cheese at the very end so it stays gooey and doesn’t burn. If you want a cheese “crust,” broil just a minute longer.
- Bacon Method: Bake bacon in the oven for easy cleanup. I used to fry it, but baking is hands-off and less greasy.
- Make Ahead: Smash and season potatoes in advance, then roast and load when ready to serve.
I’ll admit, my first batch was too crowded and ended up soft, not crispy. Lesson learned! Also, sometimes cheese slides off if you add it too soon—wait till the last few minutes of baking. Multitasking tip: cook bacon while potatoes boil, then shred cheese during roasting. That way, everything’s ready at the same time for loading. For perfect consistency, stick to similar-sized potatoes so they cook evenly. Trust me—these little tricks make a big difference!
Variations & Adaptations for Loaded Smashed Potatoes
One of the best parts of smashed potatoes is how easily you can switch things up. Over the years, I’ve tried all sorts of twists—here are my favorites:
- Vegetarian Version: Skip the bacon and add sautéed mushrooms or caramelized onions for a savory punch.
- Spicy Southwest: Top with pepper jack cheese, jalapeño slices, and a drizzle of chipotle mayo or hot sauce.
- Garden Fresh: Use fresh herbs like parsley, dill, or basil, and swap out chives for scallions. Add roasted cherry tomatoes in summer!
- Gluten-Free: The recipe is naturally gluten-free. Just double-check bacon, cheese, and spice blends for hidden wheat.
- Vegan/Dairy-Free: Use plant-based cheese and coconut yogurt or vegan sour cream. Skip bacon or use tempeh “bacon” strips.
For different cooking methods, you can air fry smashed potatoes instead of roasting—just reduce cook time and check for crispiness. If you want to switch up the flavor profile, try blue cheese and buffalo sauce for a wings-inspired version. Personally, I love adding a sprinkle of smoked paprika and a handful of fresh cilantro for an earthy twist. Whatever you choose, loaded smashed potatoes are endlessly customizable (and always a hit)!
Serving & Storage Suggestions
Loaded smashed potatoes are best served piping hot, straight from the oven. I like to arrange them on a big platter, sprinkle with extra chives, and let folks help themselves—game day style! For presentation, stack them up and drizzle with sour cream or ranch, then add colorful toppings like jalapeños or scallions for a Pinterest-worthy look.
Pair these potatoes with cold drinks (beer, lemonade, or iced tea), and serve alongside sliders, wings, or a fresh veggie tray. They’re fantastic as a party snack, but honestly—they make a great side dish for burgers, grilled chicken, or even a hearty salad.
To store leftovers, let potatoes cool completely, then refrigerate in an airtight container for up to 3 days. For longer storage, freeze on a baking sheet first, then transfer to a freezer bag (they’ll keep for about a month). Reheat in the oven at 400°F (200°C) for 10-12 minutes—microwaving makes them soggy, so stick to the oven. The flavors actually deepen overnight, so don’t be surprised if they taste even better the next day!
Nutritional Information & Benefits
Loaded smashed potatoes are a treat, but they pack some nutritional perks too. Here’s a rough breakdown per serving (about 3-4 potatoes):
- Calories: 220
- Protein: 7g
- Fat: 10g
- Carbs: 26g
- Fiber: 2g
Potatoes are naturally rich in potassium, vitamin C, and fiber—good news for heart health and energy. Cheddar cheese and bacon add protein, while chives bring a dose of antioxidants. If you’re watching calories or fat, opt for Greek yogurt instead of sour cream and go light on cheese. This recipe is gluten-free and easy to adapt for vegetarian or dairy-free diets. Keep an eye out for allergens in bacon and cheese. Personally, I love that these potatoes satisfy a craving without feeling heavy or greasy—great for fueling a busy game day!
Conclusion
There you have it—loaded smashed potatoes, the ultimate game day appetizer that’s as easy to make as it is impossible to resist. Whether you’re cheering on your favorite team or just craving a cozy snack, these crispy, cheesy bites deliver every time. I love how customizable they are—swap toppings, change up cheeses, or go all-out with extra herbs. That’s the fun of cooking, right?
This recipe has saved me more times than I can count when I needed a crowd-pleaser in a hurry. I hope you’ll give it a try, make it your own, and share the love with friends and family. If you do, let me know in the comments—did you add a twist, go extra spicy, or keep it classic? Don’t forget to share your creations on Pinterest and tag me—I’d love to see your loaded smashed potatoes!
Happy snacking and may your team always win (unless we’re rivals, then… may the best potatoes win)!
FAQs About Loaded Smashed Potatoes Recipe
Can I make loaded smashed potatoes ahead of time?
Yes! You can boil and smash the potatoes in advance, then roast and add toppings just before serving. Reheat in the oven for the best texture.
What kind of potatoes work best for smashed potatoes?
Baby Yukon Golds and red potatoes are ideal—they hold their shape and get super crispy. Larger potatoes can break apart, so stick to smaller ones.
How do I make this recipe vegetarian or vegan?
Omit the bacon or use plant-based bacon. Swap cheese and sour cream for your favorite dairy-free versions. Mushrooms or sautéed peppers make tasty additions!
Can I use an air fryer instead of the oven?
Absolutely! Just smash and season the potatoes, then air fry at 400°F (200°C) for 12-15 minutes. Add toppings and cook a few more minutes to melt cheese.
What’s the best way to get potatoes extra crispy?
Oil the potatoes generously, don’t overcrowd the pan, and finish under the broiler for 2-3 minutes. The rougher you smash, the crispier the edges!
Pin This Recipe!
Loaded Smashed Potatoes
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Crispy smashed baby potatoes topped with gooey cheddar cheese, smoky bacon, sour cream, and fresh chives—an easy, crowd-pleasing appetizer perfect for game day or parties. Customizable with your favorite toppings and ready in under an hour.
Ingredients
- 1 1/2 pounds baby Yukon Gold or red potatoes (small size)
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt (plus more for boiling water)
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup shredded cheddar cheese
- 4 strips bacon, cooked and crumbled
- 1/4 cup sour cream (or Greek yogurt)
- 2 tablespoons chopped fresh chives
- Optional: Jalapeño slices
- Optional: Crumbled blue cheese
- Optional: Hot sauce
- Optional: Fresh parsley
Instructions
- Place potatoes in a large pot and cover with cold water. Add a generous pinch of kosher salt. Bring to a boil, then reduce to a simmer. Cook until potatoes are fork-tender but not falling apart (about 15-20 minutes). Drain well and let cool just enough to handle.
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or foil. Drizzle a tablespoon of olive oil over the sheet.
- Arrange boiled potatoes on the baking sheet, spacing them out. Use a potato masher or flat-bottomed cup to gently press each potato until it’s about 1/2-inch thick.
- Brush each smashed potato with remaining olive oil. Sprinkle with salt, pepper, and garlic powder.
- Bake potatoes in the preheated oven for 20-25 minutes, or until edges are golden and crispy. For extra crunch, broil for 2-3 minutes at the end.
- Remove potatoes from oven. Sprinkle shredded cheddar cheese evenly over each, then scatter crumbled bacon on top. Return to oven for 3-5 minutes, just until cheese is melted and bubbly.
- Transfer hot potatoes to a serving platter. Dollop each with sour cream, then sprinkle with fresh chives. Add optional extras like jalapeños or hot sauce if desired.
Notes
For extra crispy potatoes, don’t overcrowd the baking sheet and finish under the broiler. Make ahead by boiling and smashing potatoes in advance, then roast and load with toppings just before serving. Easily adapt for vegetarian or vegan diets by omitting bacon and using plant-based cheese and yogurt. Air fryer method: cook smashed potatoes at 400°F for 12-15 minutes, then add toppings and cook a few more minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: About 3-4 potatoes per serving
- Calories: 220
- Sugar: 2
- Sodium: 400
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 26
- Fiber: 2
- Protein: 7
Keywords: smashed potatoes, loaded potatoes, game day appetizer, party snack, crispy potatoes, bacon, cheese, easy appetizer, gluten-free, crowd-pleaser
