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!
Golden brown and oh so crispy good!
Covered in melted cheese!
For those that like broccoli on their loaded baked potatoes!
Loaded Smashed Potatoes
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.
- 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
- 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.
- 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.
- Brush the potatoes with oil, season with salt and pepper and bake them on the top shelf of a preheated 450F/230C oven until golden brown and crispy on top, about 20 minutes.
- Meanwhile cook and crumble the bacon.
- Sprinkle the cheddar onto the potatoes and optionally broil for a minute to melt the cheese.
- Top with the sour cream, bacon and green onions and enjoy as a side or as an appetizer!
Option: Add some chopped steamed broccoli.
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