Bacon Cheddar Loaded Smashed Potatoes
User Reviews
5
Bacon Cheddar Loaded Smashed Potatoes
Description
This recipe utilizes petite Yukon Gold or fingerling potatoes, chosen for their creamy texture and ability to hold shape when smashed. After boiling until soft, the potatoes are drained, lightly smashed, and topped with melted cheddar cheese, crispy baked bacon, and sliced green onions. Melting and baking the potatoes together helps form a slightly crispy exterior while retaining a tender center.
The accompanying garlic cheddar sour cream dip combines sour cream, grated cheddar, garlic, salt, and black pepper, amplifying the dish's savory and creamy elements. The blend of flavors includes buttery potatoes, smoky bacon, sharp cheddar, and a garlicky, tangy dip, all typical of loaded potato dishes.
This dish is well-suited as a side for casual meals, parties, or comfort food occasions. The use of small potatoes ensures an easy-to-smash texture without disintegration, and the balance of toppings adds variety in textures and flavors, making it a versatile accompaniment.
Choice of potato is important; creamy Yukon Gold or fingerlings work best. The bacon is baked separately to achieve crispness before being added. Allowing the drained potatoes to rest helps release steam for better texture before smashing.
Ingredients
- 1.5 lbs Yukon Gold potato or fingerling potatoes, petite
- 3 Tablespoons butter melted, salted
- 2 Tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 to 10 lices 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 or 1/4 teaspoon garlic powder, clove, minced
- 1/2 teaspoon salt or garlic salt
- 1/4 teaspoon black pepper
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
- Use small Yukon Gold, petite red, or fingerling potatoes for best texture when smashing.
- Bake bacon separately to desired crispiness and drain on paper towels before adding.
- Let boiled potatoes drain and rest to release steam before smashing for better consistency.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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