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Cheesy Bacon Loaded Smashed Potatoes
These loaded smashed potatoes are perfectly crispy, and cheesy, with a hint of tangy that complements the potatoes beautifully! Serve as a side dish for family dinners or as a bite-sized appetizer for next gatherings. Either way, they’ll surely become a hit!
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 6
Calories: 522 kcal
Course:
Side Dish , Appetizer
Cuisine:
American
Ingredients
- 1.5 lbs baby yellow potatoes
- salt to taste
- pepper to taste
- 1-2 tbsp olive oil
- ¾ cup cheddar cheese shredded
- 5 lices Bacon chopped and cooked
- ¼ cup sour cream
- 1 tbsp fresh chives chopped
Instructions
- Start by preheating your oven to 425 °F and line a baking sheet pan with parchment paper.
- Boil the potatoes in a large pot of water with a pinch of kosher salt for 15 minutes or until fork tender. Drain and set aside.
- While the potatoes are boiling, chop your bacon into small bite-sized pieces.
- Fry the chopped bacon in a skillet for 5 minutes or until crispy. Then, transfer to a plate lined with paper towels to drain the excess oil.
- While the bacon is cooking, chop the fresh chives finely. Set aside for later.
- Arrange the cooked potatoes on the prepared baking sheet. Grab a glass and gently smash each potato to flatten it, but ensure they are still in one piece. Alternatively, you can also use a potato masher.
- Brush each potato with olive oil.
- Season with salt and black pepper.
- Bake the potatoes for 25 minutes until golden. Bake for an additional 5 minutes if you'd like them extra crispy.
- Remove the baking pan from the oven. Sprinkle the smashed potatoes with cheddar cheese. Then, return to the oven for about 2 minutes, just until the cheese melts beautifully.
- Take the baking sheet out of the oven. Then, top each potato with crispy bacon bits, a dollop of sour cream, and a sprinkle of fresh chives.
- Arrange in a platter and serve while still hot. Enjoy!
Cup of Yum
Notes
- Choosing Potatoes: Look for baby yellow potatoes for this recipe. They have a naturally creamy texture and hold their shape well when smashed compared to other varieties.
- Even Cooking: Make sure to boil the potatoes until just tender—overcooking will make them fall apart when smashed.
- Don't Over-Smash: Be gentle when smashing your potatoes. Keep them mostly intact to avoid them from breaking into pieces during baking.
- Crispiness Factor: Don’t skimp on the oil and baking time! These are key for achieving that desirable crispy edge.
- Season Well: Potatoes need a good amount of salt, so season them generously before baking to bring out their best flavor.
- Cheese Matters: Use a good quality cheese that melts well, like a medium or sharp cheddar, for the best flavor and texture.
- Pre-Cook Bacon: If you're short on time, you can use pre-cooked bacon or bacon bits for convenience.
Nutrition Information
Calories
522kcal
(26%)
Carbohydrates
42g
(14%)
Protein
16g
(32%)
Fat
33g
(51%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
0.05g
Cholesterol
64mg
(21%)
Sodium
447mg
(19%)
Potassium
1073mg
(31%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
421IU
(8%)
Vitamin C
45mg
(50%)
Calcium
248mg
(25%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 522
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 42g | 14% |
| Protein | 16g | 32% |
| Fat | 33g | 51% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 64mg | 21% |
| Sodium | 447mg | 19% |
| Potassium | 1073mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 421IU | 8% |
| Vitamin C | 45mg | 50% |
| Calcium | 248mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.