Pioneer Woman Loaded Smashed Potatoes with Bacon and Cheese
Crispy-edged smashed potatoes loaded with melted cheddar cheese, crumbled turkey bacon, and fresh toppings create the ultimate comfort side dish. These potatoes are boiled until tender, smashed flat, then roasted until golden and crispy before being topped with all the fixings. Perfect for family dinners, potlucks, or any time you want to turn simple potatoes into something special. The contrast between the crispy exterior and fluffy interior, combined with the rich cheese and smoky bacon, makes these irresistible.
Ingredients
- 2 pounds small potatoes, such as baby Yukon Gold or red potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper, to taste
- 1 cup shredded cheddar cheese
- ½ cup cooked turkey bacon, crumbledregular bacon1:1
Same cooking method
- ½ cup sour cream
- ¼ cup chopped chives or green onions
Instructions
- 1
Place potatoes in large pot and cover with cold water
- 2
Bring water to boil and cook potatoes until tender, about 15-20 minutes
- 3
Preheat oven to 425°F
- 4
Drain potatoes and let cool slightly until easy to handle
- 5
Arrange boiled potatoes on baking sheet
- 6
Use potato masher or bottom of glass to gently smash each potato until about 1/2 inch thick
- 7
Drizzle smashed potatoes with olive oil and sprinkle with garlic powder, onion powder, salt, and pepper
- 8
Roast in preheated oven for 20-25 minutes until edges are golden and crispy
- 9
Remove baking sheet from oven and sprinkle potatoes with shredded cheddar cheese and crumbled bacon
- 10
Return to oven for additional 5-7 minutes until cheese is melted and bubbly
- 11
Transfer potatoes to serving platter
- 12
Top with dollops of sour cream and sprinkle with chopped chives or green onions
- 13
Serve immediately while hot and crispy
Tips
Don't smash potatoes too thin or they'll fall apart - aim for 1/2 inch thickness to maintain structure while maximizing crispy surface area.
Make sure potatoes are well-drained and slightly cooled before smashing to prevent them from breaking apart completely.
For extra crispy edges, pat potatoes dry with paper towels before drizzling with oil and seasonings.
Good to Know
Refrigerate leftovers up to 3 days. Reheat in 400°F oven until crispy.
Can boil and smash potatoes up to 2 hours ahead. Add oil and seasonings just before roasting.
Serve immediately while hot and crispy for best texture contrast.
Common Mistakes
Use fork to test doneness to avoid overboiled mushy potatoes
Don't skip cooling time to avoid burns and potato breakage when smashing
Substitutions
Same cooking method
FAQ
Can I use different potato varieties?
Yes, but small waxy potatoes like Yukon Gold or red potatoes work best as they hold their shape when smashed and develop crispy edges.
What if I don't have turkey bacon?
Regular bacon, pancetta, or even vegetarian bacon bits work well. You can also omit entirely for vegetarian version.
How long will these keep in the refrigerator?
Store covered for up to 3 days. Reheat in 400°F oven for 5-8 minutes to restore crispiness rather than microwaving.