Loaded Smashed Potatoes
Father’s Day is just around the corner and if your family is anything like mine that usually means at least one meal on the grill. It could be steaks, burgers, or brats. Since I’m 100% a meat and potatah girl- I love adding these Loaded Smashed Potatoes to the line up.
These little guys are a play on my favorite Loaded Twice Baked Potatoes.
Only in cute, mini versions.
Also, if you have never tried a smash, or also known as a crash potato, you are in for a treat.
It’s the perfect mix of fluffy potato center and crispy edges.
Start by boiling a few small potatoes in water on the stove.
When fork tender, place the potatoes on a baking sheet, and carefully smash them open with a potato masher.
Brush each potato with a small amount of olive oil.
Sprinkle with salt and pepper, then bake in the oven for about 15 minutes or until golden brown and crispy.
In the last few minutes of baking, add a generous amount of shredded cheese to the top of each smashed spud and remove when melted.
After removing the potatoes from the oven, top each one with a dollop of sour cream, bacon pieces, and a sprinkle of chives.
Serve these alongside a delicious steak or as a side dish for summertime parties.
Be warned- they disappear quickly, so maybe make a few extra.
Just to be safe.
And to ensure a few find their way to your plate as well as everyone else’s.
Loaded Smashed Potatoes
This recipe for easy Loaded Smashed Potatoes is the perfect side dish for grilling season. Mini loaded baked potatoes ready in minutes.
Ingredients
- 6-8 small (or new) potatoes yellow or red
- Olive Oil
- Salt and Pepper, to taste
- 1/2 cup Shredded Cheddar Cheese
- 1/4 cup Sour Cream
- 2 slices Bacon, cooked and chopped
- Fresh Chives, chopped
Instructions
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In a sauce pan, bring water to a boil. Add in the potatoes and cook about 12-15 minutes or until fork tender.
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Transfer the potatoes to a small sheet pan. Using a potato masher (or fork), press to flatten the potatoes halfway, then rotate the masher to flatten them a bit more. Repeat the process until all the spuds are "smashed".
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Generously brush the tops of the potatoes with olive oil and sprinkle with salt and pepper.
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Bake the potatoes at 475℉ for about 15 minutes or until the edges start to brown and crisp.
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In the last couple minutes of baking, sprinkle the potatoes with the shredded cheese and let melt. Remove from the oven.
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Top the potatoes with a dollop of sour cream, bacon pieces, and chopped chives.
Recipe Notes
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