4.9 from 36 votes
Loaded Smashed Potatoes
SUPER CRISPY smashed potatoes topped with sour cream, bacon + chives. The easiest most perfect bite-sized appetizer.
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings:
8
servings
Course:
Appetizer, Snacks
Ingredients
- 2 pounds yellow potatoes baby
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons olive oil
- ¾ cup cheddar cheese shredded
- ⅓ cup sour cream
- 4 lices Bacon diced
- 2 tablespoons chives chopped fresh
Instructions
- Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place potatoes in a Dutch oven and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 15 minutes; drain well and let cool slightly.
- Place potatoes onto the prepared baking sheet. Using a flat dry measuring cup or glass, carefully smash the potatoes until flattened but still in one piece. Brush with olive oil; season with salt and pepper, to taste.
- Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Sprinkle the tops of each potato with cheese; place into oven and bake until cheese has melted, an additional 2-3 minutes.
- Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
- Top each potato with sour cream, bacon and chives.
- Serve immediately.
Cup of Yum