Crispy Roasted Smashed Loaded Potatoes with Bacon and Cheese
These crispy-edged smashed potatoes start with tender roasted red potatoes that are flattened and topped with melted cheddar, crispy bacon, sour cream, and fresh green onions. The unique two-step roasting process creates incredibly crispy exteriors while maintaining fluffy interiors. Perfect as a hearty side dish for barbecues, family dinners, or holiday meals. The rustic smashed technique maximizes surface area for extra crispiness and allows the toppings to nestle into every crevice for maximum flavor in each bite.
Ingredients
- 12 small to medium sized red potatoes, washed with just a few fork pricks in each
- 1 tablespoon olive oil, plus enough to spray
- ½ teaspoon kosher salt
- 4 slices crispy cooked bacon, ripped into small pieces
- ½ cup shredded cheddar
- ¼ cup sour cream
- 3 green onions, minced - whites and greens
Instructions
- 1
Preheat oven to 450F with a rack in the middle and one towards the bottom
- 2
In a bowl add the potatoes, olive oil and salt
- 3
Gently mix to coat evenly
- 4
Place a piece of foil on the lower rack
- 5
Place the potatoes directly on the middle oven rack
- 6
Bake for 40-50 minutes or until the potatoes are fork tender
- 7
Line a baking sheet with foil and lightly spray with baking spray
- 8
Remove the potatoes from the oven and place on the baking sheet
- 9
Using the back of a metal spatula or the bottom of a heavy cup or soup can, smash the potatoes down to about 1 inch thick
- 10
Lightly spray the potatoes with olive oil and top with cheddar cheese
- 11
Bake for 3-5 minutes to just melt the cheese
- 12
Remove from the oven and garnish with bacon, sour cream and green onions
Tips
Place foil on the lower rack to catch any drippings while potatoes roast directly on the middle rack for even cooking
Use a flat metal spatula or clean heavy cup to smash potatoes to ensure even thickness for consistent crisping
Spray lightly with oil after smashing to help achieve maximum crispiness on the newly exposed surfaces
Good to Know
Refrigerate leftovers for up to 3 days in covered container
Can roast potatoes up to 1 day ahead, then smash and add toppings before final baking
Serve immediately while cheese is melted and potatoes are hot and crispy
Common Mistakes
Don't skip the foil on lower rack to prevent oven mess from drippings
Avoid over-smashing which can make potatoes fall apart instead of staying intact
Don't skip the oil spray after smashing or potatoes won't crisp properly
Substitutions
FAQ
Can I use different types of potatoes for this recipe?
Yes, Yukon Gold or fingerling potatoes work well. Avoid russets as they may fall apart when smashed due to their high starch content.
What if my potatoes aren't fork tender after the suggested baking time?
Continue baking in 5-10 minute intervals until easily pierced. Cooking time varies based on potato size and oven accuracy.
How long do these loaded potatoes keep in the refrigerator?
Store covered for up to 3 days. Reheat in 350F oven for 10-15 minutes to restore some crispiness before serving.