Hey guys, I have a new side dish recipe to share with you that is sure to be the hit of your next family dinner. Loaded Smashed Potatoes are easy to make and taste amazing! Make them for Sunday game day or any night you need an easy go-to meal. They take about 30 minutes from start to finish and can feed the whole family. The potatoes are cooked in boiling water until fork-tender, then mashed with butter, bacon bits, cheese, sour cream, chives, and green onions. So simple yet so delicious! Let me know what you think after trying it out for yourself!
Smashed potatoes are like baby baked potatoes topped with butter, melted cheese, bacon bits, sour cream, and green onion. They’re so delicious! I know you are all busy, but I promise these Loaded Smashed Baby Potatoes Recipe will be worth the effort. They are by far one of my favorite sides to make when company is coming over or for a family dinner. These potatoes have bacon, sour cream, and cheese on them and they are so good! You can also add chives or green onion if you like as well. Let me show you how easy this recipe is to make!
Before starting this recipe, you’ll want to verify that you have the following ingredients:
- Gold Petite Potatoes – We purchased a small netted bag that yielded 1 1/2 lbs. of potatoes.
- Butter – You will need 3 tablespoons for this recipe.
- Sour cream – Every baked potato is perfected with sour cream and these are no exception.
- Cheddar Cheese – Cheese makes everything better–am I right?
- Green Onion – These add just the right flavor to these smashed bites of heaven.
- Bacon – Crispy fresh bacon bits are the best for this potato side.
- Garlic – We boiled out potatoes with some fresh garlic for added flavor.
- Olive oil – to grease the baking sheet to “crisp” up these potatoes.
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- Oven – To baking these smashed potatoes.
- 6- Quart pan – To boil potatoes in to soften them.
- Baking sheet – A large baking sheet will work best!
- Pastry brush – You will need this to “oil” the pan and crisp up the bottoms of these potatoes.
- Glass – To smash the potatoes with. I used the bottom of a mason jar glass.
- Knife – To chop the green onions.
- Cutting board – To use to chop the green onions on.
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Baby Smashed Potatoes come out perfectly.
I’m sure you’ve seen them at the grocery store, but what are baby potatoes? They’re basically just little potatoes that are harvested early. Not only do they pack more flavor than regular potatoes, but they also have a lot less starch and sugar content.
Baby or petite potatoes come in a variety of colors, and they all work for this recipe. The most popular are the yellow variety, but red, and even the purple kinds are good! Just make sure they are a “baby” variety.
We stuck to the typical sour cream, bacon, butter, and green onions. However, you can most certainly mix things up. Plain non-fat Greek yogurt could take the place of the sour cream with very little impact on flavor. Salsa, different shredded cheese, guacamole, finely minced onion, fried onion straws, and chili are also tasty options to add in.
If you want to store your Loaded Smashed Baby Potatoes, just follow these easy steps.
These potatoes are best when eaten right away, but you could most certainly baked them with just the butter and then reheat them later on with the additional toppings.
If you do have any leftovers, they will last up to 3 days when stored in an airtight container in the refrigerator.
Follow the recipe below to make Loaded Smashed Potato Bites! This recipe makes 6 SERVINGS, but you can adjust the recipe card for other serving sizes.
More Potato Recipes
Crispy Sausage & Baby Potatoes Sheet Pan Meal
Loaded Smashed Baby Potatoes
- Large Baking Sheet
- 6 quart stockpot
- cutting board
- 1 ½ pounds petite baby potatoes
- 3 tablespoons olive oil
- ½ teaspoon fresh cracked ground pepper
- 1 teaspoon sea salt
- 3 tablespoons unsalted butter melted
- 1½ cup shredded cheddar cheese
- ½ cup crisp-cooked bacon crumbled
- ½ cup sour cream
- ¼ cup green onion chopped
- Clean, and scrub potatoes to remove any loose dirt or debris. Fill a stockpot with potatoes. Add water until potatoes are submerged with one addtional inch of water. Bring potatoes to a boil for 15-18 minutes or until they are fork tender.
- Preheat the oven to 425° and grease a large baking sheet with olive oil. Once potatoes are fork-tender, drain them into a collander and allow them to cool for at 5 minutes.
- Evenly spread potatoes onto the baking sheet at least one inch apart. Use the bottom of a mason jar to gently smash them. Brush potatoes with melted butter, and sprinkle with salt and pepper.
- Bake potatoes for 20 minutes or until crispy and golden brown. Remove them from the oven, and sprinkle each with an even amount of shredded cheddar. Return them to the oven for 6-8 minutes. It is okay if the cheese gets toasted on the baking sheet too because this will make them tastier!
- Remove potatoes from oven and top them with sour cream, green onions, and bacon. Enjoy right away!
Amy Desrosiers says
Hi, sorry for the recipe card oversight. I adjusted the card!
This recipe says it takes 30 minutes but the directions add up to way over 30 mins?