These bacon cheddar loaded smashed potatoes start with crispy and buttery smashed potatoes topped with bacon, cheddar cheese, and green onions. These loaded smashed potatoes are the perfect side dish.
Start by using petite gold or fingerling potatoes. You want to use small potatoes to make it easy to smash them with the bottom of a glass. If they are too large, they will just fall apart. I prefer yukon gold potatoes because of their creamy texture and thin skins.
Place the potatoes in a large pot and fill with water. Place on high heat until boiling. Boil for about 20-25 minutes or until the potatoes are soft and fork-tender. You want them to be soft enough to smash! The larger the potatoes, the longer the cooking time. While the potatoes are cooking, preheat oven to 400 degrees. Line a baking sheet with two pieces of aluminum foil.
Spread out the bacon on the baking sheet. Bake for 20-24 minutes, depending on desired crispiness. Remove from the oven and place on paper towel to drain. Increase oven temperature to 425 degrees.
Once the potatoes are fork tender, drain the water and place the potatoes in a colander to allow the steam to release for about 5 minutes. Get a large baking sheet ready. Place the potatoes on the baking sheet and press on each one with the bottom of a glass to "smash" them.
Drizzle the potatoes with melted salted butter and extra-virgin olive oil. Sprinkle with salt and pepper.
Bake in a 425-degree oven for about 35-45 minutes, depending on the level of desired crispiness, turning halfway through baking time.
With 5 minutes of baking time remaining, remove from the oven and sprinkle with cheddar cheese. Place the baking sheet back in the oven and allow the cheese to melt for about 5 minutes. Remove from the oven and sprinkle with crumbled bacon and green onions.
Garlic Cheddar Sour Cream Dip:
In a small bowl, mix together sour cream, cheddar cheese, garlic, and pepper. Top the potatoes with the dip or dip the potatoes into the dip.
Notes
What type of potatoes should I use in loaded smashed potatoes?I suggest a petite small Yukon Gold or yellow potatoes in this recipe because of their creamy texture. You may also use petite red potatoes or fingerling potatoes.