Crispy Loaded Smashed Potatoes

Why You’ll Love This Recipe

These smashed potatoes are simple to prepare but look and taste impressive. Baking instead of frying makes them lighter while keeping that irresistible crispiness. With cheesy, creamy toppings and just the right amount of spice, they’re perfect for family dinners, game days, or casual gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 pounds baby yellow or baby red potatoes
• 2 tablespoons extra virgin olive oil
• ¼ teaspoon kosher salt (adjust to taste)
• ⅛ teaspoon black pepper (adjust to taste)
• ¾ cup shredded cheddar cheese
• ⅓ cup sour cream
• ¼ cup thinly sliced green onions
• ½ teaspoon mild chile flakes or red pepper flakes (optional for more heat)

Directions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease.
2. Boil potatoes in salted water until tender, about 15–20 minutes. Drain and let cool slightly.
3. Place potatoes on the prepared baking sheet. Using a potato masher or the bottom of a glass, gently press each potato until slightly flattened but still in one piece.
4. Drizzle olive oil over the smashed potatoes and season with salt and pepper.
5. Bake for 20–25 minutes until edges are golden and crispy.
6. Remove from oven and sprinkle shredded cheddar cheese over the potatoes. Return to oven for 3–5 minutes until cheese melts.
7. Top with sour cream, green onions, and chili flakes. Serve immediately.

Servings and Timing

This recipe serves 4–6 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Swap cheddar with pepper jack or mozzarella for a different cheesy twist.
• Use garlic powder, smoked paprika, or fresh herbs to enhance the seasoning.
• Make them spicy by adding cayenne pepper or hot sauce to the sour cream.
• For a loaded vegan version, use vegan cheese and plant-based sour cream.

Storage/Reheating

Store leftover smashed potatoes in an airtight container in the fridge for up to 3 days. Reheat in the oven at 400°F (200°C) for 10–12 minutes to maintain crispiness. Avoid microwaving if you want to keep them crunchy.

FAQs

Can I use large potatoes instead of baby potatoes?

Yes, but cooking time may vary, and you may want to cut them into smaller chunks before smashing.

Can I make these ahead of time?

Yes, you can boil and smash the potatoes ahead of time, then refrigerate. Bake just before serving.

Can I make them dairy-free?

Yes, use dairy-free cheese and sour cream alternatives.

How do I get extra crispy edges?

Bake longer at a slightly higher temperature, and don’t overcrowd the baking sheet.

Can I freeze smashed potatoes?

Yes, freeze after boiling and smashing but before baking. Bake from frozen and add toppings afterward.

Conclusion

Crispy Loaded Smashed Potatoes are a crowd-pleasing, versatile dish that combines creamy, cheesy toppings with perfectly crispy, golden potatoes. Easy to make and endlessly customizable, they’re perfect for elevating any meal or snack time.

Crispy Loaded Smashed Potatoes

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy Loaded Smashed Potatoes are golden and crunchy on the outside, soft on the inside, topped with melted cheddar cheese, sour cream, green onions, and a touch of chili flakes. A perfect comfort food side or appetizer for any occasion.

• Author: Julia
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings
• Category: Side Dish / Appetizer
• Method: Boiled, Smashed, and Baked
• Cuisine: American

Ingredients

2 pounds baby yellow or baby red potatoes

2 tablespoons extra virgin olive oil

1/4 teaspoon kosher salt (adjust to taste)

1/8 teaspoon black pepper (adjust to taste)

3/4 cup shredded cheddar cheese

1/3 cup sour cream

1/4 cup thinly sliced green onions

1/2 teaspoon mild chile flakes or red pepper flakes (optional for more heat)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease.
2. Boil potatoes in salted water until tender, about 15–20 minutes. Drain and let cool slightly.
3. Place potatoes on the prepared baking sheet. Using a potato masher or the bottom of a glass, gently press each potato until slightly flattened but still in one piece.
4. Drizzle olive oil over the smashed potatoes and season with salt and pepper.
5. Bake for 20–25 minutes until edges are golden and crispy.
6. Remove from oven and sprinkle shredded cheddar cheese over the potatoes. Return to oven for 3–5 minutes until cheese melts.
7. Top with sour cream, green onions, and chili flakes. Serve immediately.

Notes

Swap cheddar with pepper jack or mozzarella for a different cheesy twist.

Use garlic powder, smoked paprika, or fresh herbs to enhance the seasoning.

Make them spicy by adding cayenne pepper or hot sauce to the sour cream.

For a loaded vegan version, use vegan cheese and plant-based sour cream.

Nutrition

• Serving Size: 1 cup
• Calories: 260
• Sugar: 2g
• Sodium: 340mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 25mg