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. Now, this is not to say that I don’t like potatoes because I have said time and time again how much I love them. I just think that baked potatoes are somewhat bland and just alright. I wanted to take my favorite parts of a baked potato though and elevate it. So these Loaded Crispy Smashed Potatoes 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.

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.

**Note: You want the potatoes to be baby but similar in size so that they cook relatively at the same time. Using yukon gold or red potatoes are best because you don’t have to peel them!**

Meanwhile, lay the bacon in a single layer on a baking sheet. Bake in a preheated 400°F oven 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. Transfer the bacon to a cutting board and finely chop, set aside.

**Tip: For easier clean up you can line the baking sheet with foil or parchment paper. I didn’t because I didn’t think it would photograph well, but on a regular basis I will line it. Also, very important you save the baking sheet with the bacon grease for later because this will flavor the potatoes.**

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.

**Note: The air drying of the potatoes allows the moisture to escape, which will make the potatoes even crispier. I prefer to use the bacon grease to flavor the potatoes and keep them from sticking, but you can also use a clean baking sheet and drizzle them with olive oil if you prefer.**

Use a dry measuring cup or small skillet (a potato masher will work as well) to lightly smash each potato, breaking them up lightly. Allow them to air dry for 5 minutes longer.

**Note: You don’t want to smash them to death because keeping them in one piece is the name of the game here. But keep in mind that the craggly the potato the crispier they’ll be.**

Bake in a preheated 400°F oven 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 for the last time and then top each potato with sour cream, the crispy bacon and chives. Scallions would also be okay here if you prefer or if that’s all you have on hand.

I used a colby jack cheese because I like the flavor and the meltiness of it but honestly use whatever you have on hand. If you want to keep these vegetarian you can easily omit the bacon and just toss the potatoes (pre-smash) with olive oil.

These are best hot from the oven because of the melty cheese but you could serve them at room temperature too if you want to make them ahead of time. You could also prep them before hand and smash and bake them the day of.

If you’re in need of a side dish for this holiday weekend (this would be a great dish for a BBQ, just throwing it out there) then I hope you’ll give this one a try. Add it to your menu now because you won’t regret it. If you do make it, be sure to let me know what you think. Thank you so much for reading and following along!