Estimated reading time: 7 minutes
These Loaded Smashed Potatoes are crispy around the edges, covered in melted cheddar and crispy bacon, and served with a cool, creamy chive sour cream dip. They have everything you love about a loaded baked potato, but in a crispy, dippable little game-day bite.
Football season is officially back, which means Sundays now revolve around two things in this house: football and really good game day food. Honestly, I get almost as excited planning what we’re eating during the game as I do for the game itself.
This season, I’m making it my mission to come up with new game day recipes all season long, and these Loaded Smashed Potatoes felt like a VERY good place to start.
Think of everything you love about a loaded baked potato, except instead of needing a fork, we’re smashing little gold potatoes until they’re thin and roasting them until the edges are golden and crispy. Then they get covered in melty sharp cheddar, salty crispy bacon, fresh chives and flaky salt. And because obviously we need something to dip them in, I made a cool, creamy chive sour cream dip to go alongside them.
They’re crispy, cheesy, salty, bacon-y and easy to grab during a game. I genuinely had a hard time stopping myself from eating them while I was trying to photograph them.
And these are officially the first new recipe entering The Game Day Food Draft this season. They came in strong enough to knock sliders out of my current top three, so I would say we’re starting football season on a pretty high note.
I have SO many game day recipes I want to make this year, so consider this only the beginning.
Bear Down.
If you give this recipe a try, post a pic and tag @colbytroy on Instagram so I can see your beautiful creations!
Why You’ll Love This Recipe
What I love about these is that they feel familiar without just being another bowl of loaded potato skins or potato wedges. Smashing the potatoes gives you all of those thin, craggy edges that get golden in the oven.
Then we load them up with the good stuff: sharp cheddar, crispy bacon, flaky salt and fresh chives.
And I definitely recommend keeping the sour cream dip on the side instead of drizzling it over the potatoes. Not only is dipping approximately 100 times more fun, but it also keeps those crispy potatoes from getting soggy.
Tips for Getting Your Smashed Potatoes Crispy
- There are a few little things that make a big difference here.
- Cook the potatoes until they’re completely tender. You should be able to easily pierce them with a fork before smashing. If they’re undercooked, they’ll fight you and break apart instead of smashing.
- Let them steam dry. Once they’re drained, give them about five minutes before transferring them to the baking sheet. Getting rid of some of that excess moisture helps them crisp in the oven.
- Don’t be afraid to really smash them. More surface area means more crispy potato. I like them around 1/4-inch thick with lots of uneven edges.
- Give them space. Don’t overlap the potatoes on the pan. You want the hot air circulating around each one instead of steaming them.
- Watch the edges toward the end. The little craggy pieces will brown before the centers do. You’re looking for deeply golden edges, not an entirely dark potato.
Can I Make Loaded Smashed Potatoes Ahead of Time?
Yes! If you’re making these for game day or a party, there are a few steps you can get out of the way ahead of time.
You can boil the potatoes up to 1 day in advance. Let them cool completely, then store them covered in the refrigerator. When you’re ready to make the recipe, smash, season and bake them according to the recipe.
You can also cook and crumble the bacon up to 2–3 days ahead and keep it refrigerated in an airtight container.
The chive sour cream dip can be made up to 2 days ahead and stored covered in the refrigerator. Give it a good stir before serving and add a splash of milk or buttermilk if it has thickened.
For the best texture, I recommend waiting to smash and bake the potatoes until you’re ready to serve them. That’s how you’ll get those crispy edges!
FAQs
What are the best potatoes for smashed potatoes?
Baby gold potatoes are my favorite for this recipe. Their small size makes them perfect for individual bites, and they have a creamy interior that contrasts really well with the crispy edges. Look for potatoes that are fairly similar in size so they cook at roughly the same rate.
How do I know when the potatoes are ready to smash?
The potatoes should be completely fork-tender before you drain them. A fork or small knife should slide easily into the center without much resistance. If they’re still firm, they’ll be harder to smash and are more likely to break apart.
Why aren’t my smashed potatoes getting crispy?
Moisture is usually the culprit! Make sure you drain the boiled potatoes really well and give them about 5 minutes to steam dry before smashing. You’ll also want to give them plenty of room on the baking sheet so they roast instead of steam.
Don’t skimp on the oil, either. Coating the exposed surface helps create those golden, crispy edges.
How thin should I smash the potatoes?
Aim for about 1/4-inch thick. You want them thin enough to create lots of crispy surface area.
And don’t worry if the edges split when you smash them. Those uneven, craggy edges turn into some of the crispiest parts!
Can I make these in the air fryer?
Yes. Because air fryers vary quite a bit in size and power, you’ll want to work in batches and keep an eye on them. Air fry the smashed and seasoned potatoes at around 400°F until deeply golden and crispy, then add the cheese and bacon for the final couple of minutes.
For a crowd, I prefer the oven because you can make the entire batch at once.
Can I use a different cheese?
Definitely. I love sharp cheddar because it gives you that classic loaded baked potato flavor, but Monterey Jack, Colby Jack or pepper jack would all work. Freshly shredding the cheese will give you the smoothest melt.
What can I substitute for bacon?
You can leave the bacon off completely for a vegetarian version. The combination of crispy potatoes, cheddar, chives, flaky salt and sour cream dip still gives you plenty of flavor.
Can I put the sour cream directly on the potatoes?
You can, but I actually prefer serving it as a dip. It keeps the potatoes crispy and makes them much easier to grab and eat, especially if you’re serving them as a game day appetizer.
Can I double this recipe for a party?
Absolutely. Just use two sheet pans rather than crowding everything onto one. Giving each potato enough space is important for getting those crispy edges. If you’re baking both pans at once, rotate the pans halfway through for more even browning.
How to Store & Reheat Loaded Smashed Potatoes
Store leftover loaded smashed potatoes in an airtight container in the refrigerator for up to 3–4 days. Store the sour cream dip separately.
To reheat, arrange the potatoes in a single layer on a baking sheet and bake at 400°F for about 8–12 minutes, or until hot and crispy again. You can also reheat them in an air fryer at 375°F for about 4–6 minutes.
I would skip the microwave if possible. It’ll warm them, but you’ll lose the crispy texture that makes these so good.
More Recipes for Game Day
Loaded Smashed Potatoes with Sour Cream Dip
Equipment
- Dutch Oven or large pot
- Colander
- large baking sheet
- flat-bottom glass for smashing
- small mixing bowl
- Spoon
Ingredients
For the Loaded Smashed Potatoes
- 1½ lbs baby gold potatoes
- 2 tbsp avocado oil or olive oil
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1 cup sharp cheddar cheese freshly shredded
- 5 slices bacon cooked until crisp and finely chopped
- 2 tbsp finely chopped fresh chives
- Flaky salt for finishing
For the Chive Sour Cream Dip
- ¾ cup sour cream
- 1 1/2 tablespoons milk or buttermilk
- 1 tablespoon finely chopped fresh chives plus more for serving
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon kosher salt
- ground black pepper to taste
Instructions
- Boil the potatoes. Preheat the oven to 425°F. Add the potatoes to a pot of generously salted water and boil for about 15–20 minutes, or until completely fork-tender.
- Drain and dry. Drain the potatoes well and allow them to sit for about 5 minutes so excess moisture can steam off.
- Smash the potatoes. Arrange the potatoes on a parchment-lined baking sheet, leaving room between each one. Using the bottom of a glass or measuring cup, firmly smash each potato to about ¼-inch thick. For even crispier, more potato-chip-like potatoes, smash them slightly thinner. Leave them a little thicker if you prefer a softer potato center.
- Season. Drizzle the smashed potatoes evenly with oil. Season with kosher salt, garlic powder, onion powder and black pepper.
- Bake until golden. Bake for 25–30 minutes, or until the potatoes are golden with crisp, browned edges.
- Add the toppings. Sprinkle each potato with shredded cheddar and crispy bacon. Return to the oven for another 4–6 minutes, or until the cheese is melted. If desired, broil very briefly at the end for additional browning, watching closely so the edges don't burn.
- Make the sour cream dip. While the potatoes finish baking, stir together the sour cream, 1 tablespoon milk or buttermilk, chives, garlic powder, onion powder, kosher salt and black pepper. Add another tablespoon of milk if needed to reach your preferred dipping consistency.
- Finish and serve. Sprinkle the hot potatoes with fresh chives and flaky salt. Serve immediately with the chive sour cream dip.
Notes
Nutrition
If you make these Loaded Smashed Potatoes, let me know what you think in the comments! And if you switch up the toppings, I want to hear what you added.
Leave a Comment