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Loaded Smashed Potatoes

Loaded Smashed Potatoes
Looking for something new to do with your potatoes? How about 'smashed' potatoes? I have been wanting to try smashed potatoes ever since I saw them on Pioneer Woman and it was past time that I gave them the 'loaded' treatment by topping them with all of the classic loaded baked potato toppings including bacon, cheese, sour cream and green onions. The basic idea behind smashed potatoes is that you take small cooked potatoes and you 'smash' them, by pressing down on them with a glass or something, into thin pancakes and then you bake them until they are golden brown and crispy! There is very little that can compare with potatoes that are nice and crispy on the outside and soft and tender on the inside, think french fries, fritters, etc. and these smashed potatoes are no exception! Of course you can top smash potatoes however you like from simple things like herbs to more elaborate like these but no matter how you top them, they will disappear quickly!

If you use really small potatoes, they work as a really nice 1-2 bit appetizer!

Love fully loaded baked potato flavours? Check out below the recipe for more recipe ideas!

Loaded Smashed Potatoes
Smashed!

Loaded Smashed Potatoes
Golden brown and oh so crispy good!

Loaded Smashed Potatoes
Covered in melted cheese!

Loaded Smashed Potatoes
Fully Loaded!

Loaded Smashed Potatoes
For those that like broccoli on their loaded baked potatoes!
Loaded Smashed Potatoes

Loaded Smashed Potatoes

Prep Time: 5 minutes Cook Time: 50 minutes Total Time: 55 minutes Servings: 4

New potatoes that are cooked, 'smashed' and then baked until golden brown and crispy and the topped with melted cheddar, sour cream, bacon and green onions.



ingredients
  • 1 pound new potatoes (about 1-1 1/2 inches across), washed
  • 2 tablespoons oil
  • salt and pepper to taste
  • 2 strips bacon (optional)
  • 1/2 cup cheddar cheese, shredded
  • 1/4 cup sour cream
  • 2 green onions, sliced
directions
  1. Bring the potatoes and enough water to cover them by an inch to a boil, reduce the heat and simmer until a fork can easily be pushed into them, about 15-30 minutes depending on the size of the potatoes, before draining them.
  2. Place the potatoes on a greased baking sheet and 'smash' them by pressing down on them with something like a potato masher, the bottom of a gloss or bowl, etc.
  3. Brush the potatoes with oil, season with salt and pepper and bake them on the top shelf of a preheated 450F oven until golden brown and crispy on top, about 20 minutes.
  4. Meanwhile cook and crumble the bacon.
  5. Sprinkle the cheddar onto the potatoes and optionally broil for a minute to melt the cheese.
  6. Top with the sour cream, bacon and green onions and enjoy as a side or as an appetizer!

Option: You can cook and smash the potatoes a day ahead of time.
Option: Add some chopped steamed broccoli.
Nutrition Facts: Calories 246, Fat 16g (Saturated 6g, Trans 0), Cholesterol 25mg, Sodium 176mg, Carbs 19g (Fiber 3g, Sugars 1g), Protein 7g
Nutrition by: Nutritional facts powered by Edamam

Looking for more tasty tailgating recipes?

26 comments:

Tieghan said...

I love smashed potatoes, but these loaded ones look amazing! All that cheese and bacon. Yum! They are perfect for holiday entertaining!

A SPICY PERSPECTIVE said...

Great side dish, Kevin! Total Yum!

Maria said...

Wow, these are loaded!

Heather Christo said...

Kevin, these could not be more delicious looking right now!!!

Grandbabycakes said...

You definitely make an incredible loaded potato! So delish!

www.macuisineetvous.com said...

nice pics.
Chantal

Jillian Manesh said...

mmm this might make it to the thanksgiving table this year!

Hungry Mom said...

I made these with sweet potatoes, just cut into small sizes before boiling.
To die for!

vanillasugarblog said...

I saw those too, and wanted them asap.
Even leftovers, cold I would eat.
Just love loaded potatoes whether they are smashed or not. LOL

Marian (Sweetopia) said...

Ahhh, another mouth-watering recipe - love it!

Aimee @ Simple Bites said...

Can I call this dinner? Because I am. Great post, Kevin.

Chung-Ah | Damn Delicious said...

Smashed potatoes are the best! And those toppings - seriously, how could I resist?!

Sara said...

These look amazing! I love smashed potatoes - so good. Never thought about putting toppings on them...definitely need to make this happen! :)

Alexe @ Keys to the Cucina said...

Ah these are making my mouth water, looks delish!

marla said...

LOVE these Kevin, especially with all that bacon!

Gaby said...

Love smashed potatoes, these are off the charts amazing!

Tonya @ What's On My Plate said...

Such a great idea! I first tried smashed potatoes after ready Thomas Keller's Ad Hoc and now I'm obsessed. These would go great with wings for sure!

Tina said...

Omg, love this idea! I'm on the hunt for appetizer ideas for my holiday parties and these will be perfect. :)
Tina at www.tinaschic.com

Vicki ShoppeGirls said...

Love this recipe. I have just shared on my blog and will be making these tonight for dinner. I am going to add broccoli and peas as well. Thank you.
http://shoppegirls.blogspot.com.au/

Anonymous said...

Can anyone tell me how to make smashed potatoes without having them fall apart into little pieces? It happens to me every time! Please and thanks!!

Kevin Lynch said...

Anonymous: I find that when you smash them, they do tend to fall apart but after you bake then the second time, especially with a bit of cheese, they firm up again to the point where you can easily pick them up and eat them as two bite appetizers.

Anonymous said...

Thank you, Kevin. Love your recipes!!

Anonymous said...

I'd definitely recommend smashing them with a glass and not a potato masher. I used a masher and they got stuck between the "rungs" of the masher, and I kept having to try to pry them out of the masher. DEEEEELISH!

Twisted Kitchen said...

Oh yes!! These babies are def on the menu; think'n with a nice Ribeye : )
Looks like you get the flavor of Potato Skins without all the work.

Anonymous said...

I just place a piece of wax paper over each previously simmered potatoe and press down till they are as flat as you want. the flatter the better as they look like fat potatoe chips. Great tasting with olive oil on top. Bake till crispy

Anonymous said...

Oh Kevin, we just love bacon, and now with the sodium reduced products on the market we can make some of the yummy recipes you post here. Thank you for this deliciousness!

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