Bacon Cheddar Loaded Smashed Potatoes
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5.0
12 reviews
Excellent
Bacon Cheddar Loaded Smashed Potatoes
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These bacon cheddar loaded smashed potatoes start with crispy and buttery smashed potatoes topped with bacon, cheddar cheese, and green onions. These loaded smashed potatoes are the perfect side dish.
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Ingredients
- 1.5 lbs Petite Yukon Gold or FIngerling Potatoes
- 3 Tablespoons salted butter (melted)
- 2 Tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 to 10 slices Bacon
- 2 cups cheddar cheese (freshly grated)
- 2 to 3 green onions
Garlic Cheddar Sour Cream Dip:
- 8 ounces sour cream
- 3/4 cup cheddar cheese (grated)
- 1 garlic clove, minced (or 1/4 teaspoon garlic powder)
- 1/2 teaspoon salt or garlic salt
- 1/4 teaspoon pepper
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Instructions
- Start by using petite gold or fingerling potatoes. You want to use small potatoes to make it easy to smash them with the bottom of a glass. If they are too large, they will just fall apart. I prefer yukon gold potatoes because of their creamy texture and thin skins.
- Place the potatoes in a large pot and fill with water. Place on high heat until boiling. Boil for about 20-25 minutes or until the potatoes are soft and fork-tender. You want them to be soft enough to smash! The larger the potatoes, the longer the cooking time. While the potatoes are cooking, preheat oven to 400 degrees. Line a baking sheet with two pieces of aluminum foil.
- Spread out the bacon on the baking sheet. Bake for 20-24 minutes, depending on desired crispiness. Remove from the oven and place on paper towel to drain. Increase oven temperature to 425 degrees.
- Once the potatoes are fork tender, drain the water and place the potatoes in a colander to allow the steam to release for about 5 minutes. Get a large baking sheet ready. Place the potatoes on the baking sheet and press on each one with the bottom of a glass to "smash" them.
- Drizzle the potatoes with melted salted butter and extra-virgin olive oil. Sprinkle with salt and pepper.
- Bake in a 425-degree oven for about 35-45 minutes, depending on the level of desired crispiness, turning halfway through baking time.
- With 5 minutes of baking time remaining, remove from the oven and sprinkle with cheddar cheese. Place the baking sheet back in the oven and allow the cheese to melt for about 5 minutes. Remove from the oven and sprinkle with crumbled bacon and green onions.
Garlic Cheddar Sour Cream Dip:
- In a small bowl, mix together sour cream, cheddar cheese, garlic, and pepper. Top the potatoes with the dip or dip the potatoes into the dip.
Notes
- What type of potatoes should I use in loaded smashed potatoes?
- I suggest a petite small Yukon Gold or yellow potatoes in this recipe because of their creamy texture. You may also use petite red potatoes or fingerling potatoes.
Nutrition Information
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Calories
424kcal
(21%)
Carbohydrates
18g
(6%)
Protein
15g
(30%)
Fat
33g
(51%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
0.2g
Cholesterol
75mg
(25%)
Sodium
753mg
(31%)
Potassium
504mg
(14%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
654IU
(13%)
Vitamin C
18mg
(20%)
Calcium
330mg
(33%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 18g | 6% |
| Protein | 15g | 30% |
| Fat | 33g | 51% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 75mg | 25% |
| Sodium | 753mg | 31% |
| Potassium | 504mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 654IU | 13% |
| Vitamin C | 18mg | 20% |
| Calcium | 330mg | 33% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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