Loaded Crispy Smashed Potatoes
Let’s all be honest with one another and admit that the best part of a baked potato is the sour cream and the bacon and the cheese and the chives. It’s honestly the only reason why I’ll ever eat a baked potato. I wanted to take my favorite parts of a baked potato though and elevate it. So these Loaded Crispy Smashed Potatoes are here to save the day.
The potatoes themselves have more texture thanks to the boiling, smashing and then baking. They’re also tossed in bacon grease, herbs and garlic. This already gives them an upper hand from a baked potato. They’re then topped with cheese, baked until melted and topped with our favorites; sour cream, crispy bacon and chives. You’ll want to make them all the time, and honestly, I won’t blame you. If you’re looking for more loaded baked potato inspiration, don’t forget about these skins, these spring rolls and deviled eggs. There’s something for everyone here.
Loaded Crispy Smashed Potatoes
Equipment
- Pot
- Baking sheet
- Colander
Ingredients
- 2 lbs baby yukon gold potatoes
- 8 slices bacon
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 2 garlic cloves minced
- 1/2 teaspoon fresh rosemary minced
- 1/2 teaspoon fresh thyme minced
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 cups shredded Colby Jack or Cheddar cheese
- 1/2 cup sour cream
- 1 tablespoon chives minced
Instructions
- Preheat oven to 400°F. Line a baking sheet with foil or parchment paper and set aside.
- Place the potatoes (whole and unpeeled) in a large pot and fill with cold water. Season liberally with salt and bring to a boil. Cook uncovered until just fork tender, about 20 to 25 minutes depending on the size of the potatoes.
- Meanwhile, lay the bacon in a single layer on the prepared baking sheet. Bake until crispy, 18 to 20 minutes. Remove from the oven and transfer the bacon onto a plate lined with paper towels to soak up any excess grease. But keep the baking sheet with the bacon grease for later. Transfer the bacon to a cutting board and finely chop, set aside.
- Once the potatoes are done, drain in a colander and allow to air dry for 10 minutes. Then transfer the potatoes to the same baking sheet where you cooked the bacon. Season with 1 teaspoon salt, 1 teaspoon pepper, garlic, rosemary, thyme, and crushed red pepper flakes. Give them a shake or toss to evenly coat. Use a dry measuring cup or small skillet to lightly smash each potato, breaking them up lightly. Allow them to air dry for 5 minutes longer.
- Bake until crispy and golden brown, for 45 to 55 minutes depending on the size of your potatoes. Remove from the oven once more and then sprinkle the potatoes with cheese. Return to the oven for 5 minutes to melt the cheese.
- Remove from the oven and then top each potato with sou cream, crispy bacon and chives. Serve immediately and enjoy!
