If you are building the ultimate game day spread, these Loaded Smashed Potatoes deserve a front row spot. Crispy on the outside, fluffy on the inside and loaded with the best toppings. They are everything we love about comfort food, bite sized and totally irresistible.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Boiled, smashed, roasted and finished with shredded cheese, a drizzle of ranch dressing or sour cream, crispy bacon and fresh chives, these potatoes are simple to make and always disappear fast. Perfect for Super Bowl, tailgates or any gathering where snacks are the main event.
Why You Will Love These Loaded Smashed Potatoes
These potatoes hit all the right notes, crispy edges, melty cheese, smoky bacon bits and a cool ranch drizzle in every bite. They are easy enough for a busy game day, totally customizable and can be prepped ahead so you are not stuck in the kitchen during kickoff.
Ingredient Notes
- Baby Potatoes: Yukon gold or red baby potatoes work best. Look for similar sized potatoes so they cook evenly.
- Olive Oil: This will help with the crispy and golden edges
- Seasoning: I love to mix together salt, garlic powder, onion powder and black pepper and sprinkle over the top of the potatoes before they bake for the perfect salty bite.
- Shredded Cheese: Cheddar or colby jack work great!
- Bacon: Fresh cooked bacon is the best. Cook it until it is extra crispy for the best texture.
- Ranch Dressing: I love to drizzle ranch dressing over the top but sour cream is also a great option.
- Chives: Fresh chopped chives add a mild onion flavor and a pop of color to these smashed potatoes.
How to Make Loaded Smashed Potatoes
- Boil the Potatoes
Place the potatoes in a large pot and cover with cold and salted water. Bring to a boil for 15-20 minutes or until they tender and a fork can go through them easily. Drain! - Smash Potatoes
Preheat oven to 425 degrees F and place the potatoes on a parchment paper lined baking sheet. Use the bottom of a glass or a jar to smash the potatoes down - Season and Roast
Drizzle the smashed potatoes with olive oil and sprinkle the salt and garlic seasoning generously over the top. Bake for 25-30 minutes (flip once in between to ensure both sides are crispy and golden). Remove from the oven, sprinkle the shredded cheese on top of each potato and return to the oven for 5 minutes or until melted. - Add Toppings
Place the smashed potatoes on your platter, drizzle with ranch, sprinkle the crumbled bacon and chopped chives over the top. Serve warm or at room temperature. Enjoy!
Tips and FAQS for the Best Smashed Potatoes
Yes! Boil and smash the potatoes ahead of time. Roast and add toppings just before serving.
Absolutely! Try sour cream, green onions, buffalo sauce or even jalapeƱos for a spicy twist.
Reheat in the oven or air fryer at 400 degrees F until warmed and crispy again. Skip the microwave if possible.
Yes! Just double check the ranch dressing but everything else is gluten free.
More Game Day Snacks You Will Love
Thank you for visiting Joy + Oliver. If you tried this recipe, please leave a 5 Star Review in the recipe card and save all your favorite recipes to Pinterest!
Please visit us on Instagram, Facebook and Pinterest for more of our favorite recipes that you will love!
Ingredients
- 24 Baby Yukon Gold Potatoes or Red Baby Potatoes
- 1 Tablespoon Olive Oil
- Ā½ Teaspoon Salt
- Ā½ Teaspoon Garlic Powder
- Ā½ Teaspoon Onion Powder
- Ā¼ Teaspoon Ground Black Pepper
- Ā½ Cup Shredded Cheddar Cheese
- Ā½ Cup Bacon Crumbled
- 2 Tablespoons Chives Chopped
- 2 Tablespoons Ranch Dressing Homemade or Store Bought
Instructions
Boil the Potatoes
- Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until tender and easy for a fork to go through, about 15-20 minutes.
Smash the Potatoes
- Preheat the oven to 425 degrees F. Drain the potatoes and transfer to a parchment lined baking sheet. Use the bottom of a glass or jar and gently smash each potato.
Season and Roast
- Mix together the salt, garlic powder, onion powder and pepper; set aside
- Drizzle the smashed potatoes with olive oil and sprinkle with the salt and garlic seasoning. Bake for 25-30 minutes, flipping the smashed potatoes over mid way through baking. Bake until golden and crispy on the edges.
- Remove the pan from the oven, sprinkle the shredded cheese over each smashed potato and return to the oven for 2-3 minutes or until the cheese is melted.
Add the Toppings
- Place the crispy smashed potatoes on a serving platter, drizzle the ranch dressing over all the potatoes and sprinkle the crispy bacon and chopped chives covering the top. Serve and Enjoy!
Nutrition
Leave a Reply