Okay, so I'm slightly obsessed with these little potato appetizers! Honestly, they're perfect for any get-together (game day, potluck, you name it!), but they're also hearty enough to be a side dish for dinner! And the best part? They're SO easy to make!
Here's what you'll need to whip up a batch of your own:
INGREDIENTS
- 1.5 lb bag of baby yellow potatoes (those little guys are perfect for this!)
- Salt and pepper
- 1-2 tablespoons of olive oil
- ¾ cup of shredded cheddar cheese (sharp cheddar is my go-to)
- 5 slices of bacon, cooked and chopped
- ¼ cup of sour cream
- 1 tablespoon of fresh chives, chopped (for a little somethin' somethin')
TOOLS NEEDED
- A medium skillet
- A trusty wooden spoon
- A large pot
- A strainer
- A baking sheet
- Parchment paper (makes cleanup a breeze)
- A glass (this is our secret weapon for smashing!)
DIRECTIONS
Preheat your oven to 425 degrees F and line that baking sheet with parchment paper.
Boil those potatoes! Toss 'em in a large pot of water and let them simmer for about 15 minutes, or until they're slightly tender. Don't overcook them, we still need to bake them! Once they're done, drain them in a strainer.
Bacon time! While the potatoes are doing their thing, cook up that bacon until it's nice and crispy. Chop it up and set it aside. (Try not to eat it all before it makes it to the potatoes!)
Smash it up! Arrange the potatoes on your prepared baking sheet. Now for the fun part: gently smash each potato with the bottom of a glass. You want them to be flattened but still whole.
Oil 'em up! Brush those smashed potatoes with olive oil and sprinkle with salt and pepper.
Bake 'em! Pop those potatoes in the oven for about 25 minutes, until they're golden brown and delicious. If you like them extra crispy (like me!), give them another 5 minutes.
Cheese, please! Take the pan out of the oven and sprinkle that cheddar cheese all over the potatoes. Back in the oven they go for another 2 minutes, just until the cheese is melted and gooey.
Load 'em up! Now for the grand finale! Top those cheesy potatoes with bacon, a dollop of sour cream, a sprinkle of chives, and maybe even a little more bacon for good measure.
And there you have it! The most amazing loaded smashed potatoes you'll ever taste. Trust me, these will be a hit with everyone.
Tips & Tricks:
- Don't skip the parchment paper! It makes cleanup SO much easier.
- Feel free to get creative with the toppings! Try adding some caramelized onions, jalapeños, or even a sprinkle of your favorite seasoning blend.
- These potatoes are best served hot, but you can store any leftovers in the fridge for a couple of days. Just reheat them in the oven or microwave until warmed through.
Loaded Smashed Baked Potatoes
These smashed potatoes are loaded with delicious flavor, and make a perfect appetizer or dinner side dish.
Ingredients
- 1.5 lb bag baby yellow potatoes
- Salt and pepper, to taste
- 1-2 tablespoons olive oil
- ¾ cup cheddar cheese, shredded
- 5 slices bacon, chopped and cooked
- ¼ cup sour cream
- 1 tablespoon fresh chives, chopped
Instructions
- Preheat the Oven to 425 degrees, and line a baking sheet with parchment paper.
- Boil the Potatoes in a large pot of water for 15 minutes, or until slightly tender. Drain.
- While the potatoes are cooking, chop and cook your bacon, until crispy. Set aside.
- Arrange the potatoes on the prepared baking sheet.
- Gently smash each potato with the bottom of a glass, making sure to keep the potato whole, just slightly flattened.
- Brush the potatoes with olive oil, then sprinkle with salt and pepper.
- Bake the Potatoes for 25 minutes, until golden. Bake for an additional 5 minutes if you’d like them extra crispy.
- Remove the pan from the oven, and sprinkle cheese over the potatoes. Return the pan to the oven for 2 minutes to melt the cheese.
- Remove the potatoes from the oven, and sprinkle with bacon, a dollop of sour cream, a little more bacon, and chopped chives.
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