Loaded Smashed Potatoes with Cheesy Bliss

$- 2 pounds baby potatoes - 1/2 cup sour cream - 1/4 cup cream cheese, softened - 1 cup shredded sharp cheddar cheese - 1/2 cup cooked bacon bits (or chopped green onions for a vegetarian option) - 1/4 cup green onions, sliced - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Olive oil for drizzling I love using baby potatoes for this dish. They cook fast and have a nice creamy texture. You’ll want to start with two pounds. They shine in this recipe. The sour cream and cream cheese give that rich, creamy feel. Mix in half a cup of sour cream and a quarter cup of softened cream cheese. Sharp cheddar cheese adds great flavor. You’ll use a full cup, divided. For protein, add bacon bits. If you want a veggie option, use green onions instead. Spices bring out the best in the potatoes. Use a teaspoon each of garlic powder and onion powder. Salt and pepper are key, too. Use them to taste. And don’t forget the olive oil for that crispy finish! Gather these ingredients, and you’re set for a delicious meal. Each one adds flavor and comfort to the dish. {{ingredient_image_1}} To begin, place 2 pounds of baby potatoes in a large pot. Cover them with water and add a pinch of salt. Bring the water to a boil. Cook the potatoes for about 15 to 20 minutes. You want them fork-tender, which means they should break apart easily when poked with a fork. After boiling, drain the potatoes and let them cool for a few minutes. Be careful when handling hot potatoes to avoid burns. Once the potatoes cool enough to touch, lay them on a parchment-lined baking sheet. Use a potato masher or the bottom of a glass to smash each potato down to about 1/2 inch thick. This helps them cook evenly. Next, drizzle olive oil over the smashed potatoes. Sprinkle with salt and pepper to taste. These simple steps enhance the flavor of your dish. Now, let’s prepare the cheesy topping. In a mixing bowl, combine 1/2 cup sour cream, 1/4 cup softened cream cheese, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Mix until creamy and smooth. Spoon this cheese mixture generously over each smashed potato. For extra flavor, scatter 1/2 cup cooked bacon bits or chopped green onions on top. Finally, sprinkle 1 cup shredded sharp cheddar cheese over everything. Bake the potatoes in a preheated oven at 425°F (220°C) for 15 to 20 minutes. Look for melted, bubbly cheese and crispy edges. Enjoy! To get crispy edges on your loaded smashed potatoes, start with boiling them just right. Aim for fork-tender, about 15-20 minutes. After smashing, drizzle olive oil generously over each potato. This helps them crisp up nicely in the oven. For a gooey cheese topping, mix half of your cheddar into the cheese blend before baking. This gives a rich base. Then, sprinkle the remaining cheese on top just before baking. This creates a delicious, gooey layer that pulls apart beautifully. You need a few key tools to smash and bake your potatoes. A good potato masher or the bottom of a glass works great for smashing. For baking, use a sturdy baking sheet lined with parchment paper. The parchment keeps the potatoes from sticking and helps with easy cleanup. One common mistake is overcooking the potatoes. If they’re too soft, they won’t hold their shape when you smash them. Watch the clock and test with a fork. Another mistake is mishandling the toppings. If you put too much cheese on too soon, it can burn. Layer it wisely for the best results. For dietary needs, bacon can be swapped with chopped green onions. This keeps the flavor and adds a fresh twist. If you need dairy-free options, use vegan cheese and plant-based sour cream for the same creamy texture. Pro Tips Choose the Right Potatoes: Baby potatoes are ideal for smashing as they have a creamy texture and hold their shape well during cooking. Don't Overcook: Keep an eye on the boiling time; overcooked potatoes can become mushy and difficult to smash. Customize Your Toppings: Feel free to add your favorite toppings like jalapeños, olives, or different types of cheese for a unique twist. Serve Immediately: These potatoes are best enjoyed fresh out of the oven when the cheese is gooey and the edges are crispy. {{image_2}} You can easily make loaded smashed potatoes vegetarian or vegan. For a vegetarian twist, swap bacon bits for chopped green onions. This adds a fresh taste and crunch. If you want a vegan option, replace the sour cream and cream cheese with dairy-free alternatives. Look for plant-based sour cream and cream cheese. Many brands offer great flavors that work well in this dish. Let your creativity shine with toppings and spices! Try adding crispy fried onions or jalapeños for a kick. You can also mix in spices like smoked paprika or cumin for a unique flavor. When it comes to cheese, experiment with different types. Gouda or pepper jack can add new taste dimensions to your loaded smashed potatoes. Feel free to mix and match your favorite toppings! You don't have to stick to just one cooking method. For a quicker option, use an air fryer. Cook at 400°F for about 12-15 minutes for crispy edges. If you have an Instant Pot, you can boil the potatoes first, then smash and bake. Want a smoky flavor? Grill the smashed potatoes on medium heat. They will get a delicious, charred taste. Each method offers a new way to enjoy this comfort food! To keep your loaded smashed potatoes fresh, store them in an airtight container. Allow them to cool before sealing. Place the container in the fridge. They can last for about three to four days. If you notice any off smells or discoloration, it’s best to toss them out. To reheat leftover potatoes, the oven is your best friend. Preheat it to 350°F (175°C). Place the potatoes on a baking sheet. Cover them with foil to keep them moist. Bake for about 15-20 minutes or until heated through. You can also use the microwave for quick reheating. Just cover them with a damp paper towel and heat for 1-2 minutes. This helps keep the texture nice. Freezing loaded smashed potatoes is a great way to save them. First, let them cool completely. Then, arrange them on a baking sheet in a single layer. Freeze them for about 1-2 hours. Once frozen, transfer them to a freezer bag or container. They can last up to three months. To thaw, move them to the fridge overnight. Reheat them in the oven for the best results. For loaded smashed potatoes, I recommend using baby potatoes. They are small, tender, and have a creamy texture. You can also use Yukon Gold potatoes. Their buttery flavor adds a nice touch to the dish. Avoid starchy potatoes like Russets, as they may become too mushy when smashed. Yes, you can prep loaded smashed potatoes ahead of time! Boil and smash the potatoes. Then, store them in the fridge without toppings. When you're ready to eat, add the toppings and bake them. This tip saves time and makes meal prep easy. You’ll know the potatoes are done when they are fork-tender. This means you can easily pierce them with a fork. Usually, boiling for 15-20 minutes works well. Keep an eye on them to avoid overcooking. You want them soft but not falling apart. If you want a different flavor, use Greek yogurt instead of sour cream. It has a similar creaminess and tang. For a dairy-free option, try using cashew cream. Both options give you a tasty twist while keeping the dish rich and creamy. Loaded smashed potatoes are easy and fun to make. We covered the main ingredients, how to prepare them, and tips for baking. You can change up flavors with different toppings or diets. Remember to avoid common mistakes like overcooking and to store leftovers properly. Enjoy your tasty creations and share them with friends. Cooking can be a fun experience, so be creative and explore!$

Loaded Smashed Potatoes with Cheesy Bliss

Deliciously loaded smashed potatoes topped with creamy cheese and crispy bacon bits.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Total Time 50

Course Side Dish

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

2 pounds baby potatoes
0.5 cup sour cream
0.25 cup cream cheese, softened
1 cup shredded sharp cheddar cheese
0.5 cup cooked bacon bits
0.25 cup green onions, sliced
1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt and pepper
for drizzling olive oil

Instructions

Place the baby potatoes in a large pot and cover them with water. Add a pinch of salt. Bring to a boil, and cook for about 15-20 minutes, or until the potatoes are fork-tender. Drain and let them cool slightly.
Preheat your oven to 425°F (220°C).
Once the potatoes are cool enough to handle, place them on a parchment-lined baking sheet. Using a potato masher or the bottom of a glass, gently smash each potato until they are about 1/2 inch thick.
In a mixing bowl, combine the sour cream, cream cheese, garlic powder, onion powder, and half of the cheddar cheese. Stir until well combined and creamy.
Drizzle the smashed potatoes with olive oil, and sprinkle with salt and pepper. Then, spoon the cheese mixture generously over each smashed potato.
Scatter the cooked bacon bits (or chopped green onions) over the tops of the cheese-covered potatoes. Finish by adding the remaining cheddar cheese on top of everything.
Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the edges of the potatoes are crisp.
Remove the potatoes from the oven and sprinkle the sliced green onions on top for a fresh pop of color and flavor.
Let them cool for a few minutes before serving. These loaded smashed potatoes can be enjoyed as a side dish or a delicious appetizer!

Notes

For a vegetarian option, replace bacon bits with chopped green onions.

Keyword bacon, cheese, potatoes, smashed potatoes