Description
Pioneer Woman’s Loaded Smashed Potatoes are small, tender potatoes that are boiled until soft, smashed flat, and then baked until crispy. They’re topped with melted cheese, crispy bacon, sour cream, and chives, creating a loaded potato experience in every bite. This dish is easy to make and perfect for serving at family dinners, parties, or as a game-day snack.
Ingredients
Scale
- 2 pounds of small potatoes (such as baby Yukon Gold or red potatoes)
- 3 tablespoons of olive oil
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper to taste
- 1 cup of shredded cheddar cheese
- 1/2 cup of cooked turkey bacon, crumbled
- 1/2 cup of sour cream
- 1/4 cup of chopped chives or green onions
Instructions
- Boil the Potatoes: Start by placing the potatoes in a large pot and covering them with cold water. Bring the water to a boil and cook the potatoes until they’re tender, about 15-20 minutes. You should be able to easily pierce them with a fork.
- Preheat the Oven: While the potatoes are boiling, preheat your oven to 425°F (220°C).
- Drain and Cool: Once the potatoes are tender, drain them and let them cool slightly until they’re easy to handle.
- Smash the Potatoes: Arrange the boiled potatoes on a baking sheet. Use a potato masher or the bottom of a glass to gently smash each potato until it’s about 1/2 inch thick. Be careful not to smash them too thinly, as you want them to hold together.
- Season and Roast: Drizzle the smashed potatoes with olive oil and sprinkle with garlic powder, onion powder, salt, and pepper. Roast in the preheated oven for 20-25 minutes, or until the edges are golden and crispy.
- Add Toppings: Remove the baking sheet from the oven and sprinkle the potatoes with shredded cheddar cheese and crumbled bacon. Return to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Once the cheese is melted, remove the potatoes from the oven and transfer them to a serving platter. Top with dollops of sour cream and sprinkle with chopped chives or green onions. Serve immediately while they’re hot and crispy.