Loaded Smashed Potatoes
- Loaded Smashed Potatoes
- Featured Comment
- WHAT ARE LOADED SMASHED POTATOES
- HOW TO MAKE SMASHED POTATOES
- TIPS AND TRICKS FOR SUCCESS
- FREEZING AND STORAGE
- Storage
- Reheating
- Freeze before baking
- MORE FAVORITED APPETIZERS
- TOOLS FOR THIS RECIPE
- LOADED SMASHED POTATOES: FREQUENTLY ASKED QUESTIONS
- Recipe
- Ingredients
- Equipment
- Instructions
SUPER CRISPY smashed potatoes topped with sour cream, bacon + chives. The easiest most perfect bite-sized appetizer.
WHAT ARE LOADED SMASHED POTATOES
Imagine a loaded baked potato, smashed and baked into crispy bite-sized goodness, particularly made for game day or any get-together, potluck, picnic or snack time.
HOW TO MAKE SMASHED POTATOES
Boil, smash and bake. It starts with a quick parboil of the potatoes in cold salted water, cooking just until they’re softened. To smash these bad boys, you can use a potato masher, the heel of your hand, or the bottom of a heavy glass, trying your best to keep the potatoes as intact as possible. Bake the potatoes until they’re oh-so-crispy on the outside, topping with a dollop of sour cream, bacon and chives.
TIPS AND TRICKS FOR SUCCESS
- Start with cold water. Parboiling the potatoes in cold water will allow the potatoes to cook evenly, avoiding a mealy texture.
- Use baby yellow potatoes. Small yellow potatoes are ideal, about 2 inches in diameter, so they can crisp up to its maximum potential.
- Mix it up. Use Pepper Jack cheese instead, add hot sauce or swap the bacon for pulled pork.
FREEZING AND STORAGE
Storage
Leftover smashed potatoes can be stored in an airtight container in the fridge for 2-3 days.
Reheating
Reheat in the air fryer or oven at 375°F to maintain crispness.
Freeze before baking
Place the smashed potatoes (without the toppings) on a baking sheet lined with wax paper or parchment paper, freezing for 1 hour until solid. Transfer the potatoes to an airtight, resealable freezer bag. Label, date and freeze up to 1 month. To bake, thaw overnight in the fridge and bake as directed.
MORE FAVORITED APPETIZERS
- Mini Chicken Quesadillas
- Hot Spinach and Artichoke Dip
- Carne Asada Nachos
- Cilantro Lime Chicken Wings
- Creamy Chorizo Queso Dip
TOOLS FOR THIS RECIPE
Dutch oven
Large cast iron skillet
LOADED SMASHED POTATOES: FREQUENTLY ASKED QUESTIONS
Baby size potatoes are ideal such as baby yellow potatoes or Yukon Golds. Baby red or fingerling potatoes are also great swaps.
Absolutely! Boil and smash the potatoes ahead of time, storing in an airtight container in the fridge for up to 24 hours.
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Salmon with garlic cream sauce, rotisserie chicken, or a ribeye steak are all perfect pairings.
Recipe
Yield: 8 servings
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour
Ingredients
Equipment
Dutch Oven
Cast Iron Skillet
Instructions
1. Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. 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.
3. 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.
4. 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.
5. 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.
6. Top each potato with sour cream, bacon and chives.
7. Serve immediately.
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Lisa
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