Loaded Smash Potatoes
The perfect blend of crispy, savory, and creamy. Baby potatoes are boiled until tender, then gently smashed to create the perfect texture for a crispy edge and soft center. They're topped with crispy bacon bits, melted cheese, and a drizzle of sour cream, making each bite irresistible. These potatoes are the ultimate comfort food, ideal for a hearty side dish or a game day snack!
This recipe was created by our Grass Roots partner Cal Reynolds @calwillcookit. Cal is a recipe creator and food enthusiast who shares approachable, flavor-packed recipes designed to make cooking at home easy and delicious. Follow Cal over on Instagram @calwillcookit for more recipes, cooking inspiration and plenty of good food.
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makes:4 - 6
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total time:60 min
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cooking difficulty:Easy
Ingredients
Utensils
- Baking sheet
- Large pot
Instructions
Preheat oven to 400°F.
Place bacon on a baking sheet and season with BBQ rub. Bake for 15–20 minutes, or until crisp.
Remove from the pan, reserving the rendered bacon fat.
Once cool enough to handle, chop the bacon.
While the bacon cooks, place the potatoes in a large pot of salted water.
Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain well.
Place the potatoes on the baking sheet with the reserved bacon fat.
Gently smash each potato with the bottom of a glass or measuring cup.
Brush the tops with bacon fat, then season with salt, pepper, and garlic powder.
Return the potatoes to the oven and bake for 20–25 minutes, or until golden brown and crispy around the edges.
Sprinkle the potatoes with shredded cheddar and chopped bacon.
Return to the oven for 2–3 minutes, just until the cheese is melted.
Top with sour cream and sliced green onions. Serve hot.