Loaded Smashed Potatoes

$4.97 recipe / $0.99 serving
by Beth - Budget Bytes
5 from 4 votes
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Um, if you’ve never had smashed potatoes before, let this be a sign from the universe that you need to make them immediately. These tasty little taters are boiled until fluffy and tender on the inside, then smashed and baked until crispy on the outside. Then I went one step further (because of course I did) and loaded them up with my favorite baked potato fixins’. These Loaded Smashed Potatoes are everything I’ve ever wanted.

Close up of loaded smashed potatoes on the baking sheet

What Kind of Potatoes Work Best for Smashed Potatoes

I highly suggest splurging a little on small baby potatoes, the kind that are about the size of a golf ball. They cook quickly and have the perfect skin to flesh ratio to make these smashed potatoes just right. Plus, they are always so smooth and creamy on the inside.

Loaded Potato Topping Ideas

I kept my smashed potato toppings fairly simple because I like to work with what I have on hand. I seasoned with some Everything Bagel Seasoning, then topped with cheddar, sour cream, and green onion. Here are some other toppings you can try:

  • Bacon
  • BBQ Sauce
  • French Fried Onions
  • Pepperoni
  • Chili
  • Salsa
  • Jalapeños
  • Chopped Sweet Onion
  • Pesto
  • Blue Cheese
  • Salsa
  • Spinach Dip

Seasoning Substitutions

If you can’t find everything bagel seasoning at a store, here is a recipe for homemade everything bagel seasoning. Or, if you want to use something else, you could use Montreal Steak Seasoning (a similarly chunky seasoning mix), or maybe a little ranch seasoning (mix with the oil before brushing onto potatoes). Another option is to do a simple classic mix of garlic powder, smoked paprika, salt, and pepper.

What to Serve with Smashed Potatoes

The classic flavors in these smashed potatoes go with so many different meals and they can add a fun twist to your usual “meat and potatoes” dinner. Try them with my Baked Chicken Drumsticks, Honey Mustard Chicken Wings, Brown Sugar Roasted Pork Loin, Easy BBQ Chicken Sandwiches, or Homemade Chicken Nuggets. Or just serve them on their own as a snacky-snack for movie night or something. ;)

Side view of loaded smashed potatoes on a baking sheet
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Loaded Smashed Potatoes

5 from 4 votes
These loaded smashed potatoes are boiled until tender and fluffy, baked until golden and crispy, and piled high with toppings!
Author: Beth – Budget Bytes
overhead view of loaded smashed potatoes on the baking sheet
Servings 5 4 potatoes each
Prep 10 mins
Cook 40 mins
Total 50 mins

Ingredients

  • 1.5 lbs. baby potatoes ($2.99)
  • 2 tsp salt (for the boiling water) ($0.05)
  • 2 Tbsp olive oil ($0.32)
  • 1/2 Tbsp everything bagel seasoning ($0.15)
  • 1 cup shredded cheddar ($0.85)
  • 1/3 cup sour cream ($0.39)
  • 2 green onions, sliced ($0.22)

Instructions 

  • Place the baby potatoes in a large pot and add enough water to cover the potatoes by one inch. Add 2 tsp salt to the water.
  • Place a lid on the pot and bring the water up to a boil over high heat. Boil the potatoes for about 10 minutes, or until they are very tender. You can test the tenderness by piercing the potatoes with a fork. They need to be very tender so they smash easily.
  • While the potatoes are boiling, preheat the oven to 425ºF. Line a large baking sheet with parchment paper. Combine the olive oil and everything bagel seasoning in a small bowl.
  • Drain the potatoes and let them cool for about few minutes, then transfer them to the baking sheet. Use a heavy-bottomed glass or a potato masher to smash each potato until it's relatively flat.
  • Brush the olive oil and seasoning over the surface of the smashed potatoes
  • Bake the smashed potatoes in the preheated 425ºF oven for about 30 minutes, or until the edges are golden brown and crispy.
  • Remove the potatoes from the oven, then top with the shredded cheese. Return them to the oven for a few more minutes, or just until the cheese is melted.
  • Finally, top each potato with a tiny dollop of sour cream and sliced green onions, then serve!

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Notes

*the sodium content listed below includes the salt added to the boiling water, most of which is discarded when the potatoes are drained.

Nutrition

Serving: 4potatoesCalories: 276kcalCarbohydrates: 25gProtein: 9gFat: 16gSodium: 1171mgFiber: 3g
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How to Make Loaded Smashed Potatoes – Step by Step Photos

Baby potatoes in a pot with water

Place 1.5 lbs. baby potatoes in a pot and add enough water to cover them by one inch. Also add 2 tsp salt to the water to season the potatoes as they cook. Place a lid on the pot and bring the water up to a boil over high heat. Boil the potatoes for about 10 minutes, or until they are very tender (test with a fork). Drain the potatoes in a colander.

Olive oil and everything bagel seasoning in a bowl

While the potatoes are boiling, preheat the oven to 425ºF. Line a large baking sheet with parchment paper. Combine 2 Tbsp olive oil and ½ Tbsp everything bagel seasoning in a small bowl.

boiled potatoes on the baking sheet being smashed with a glass

Transfer the drained potatoes to the baking sheet and use a heavy-bottomed glass to smash them until they’re sort of flattened.

Seasoned oil being brushed over the smashed potatoes

Brush the oil and seasoning over the surface of the smashed potatoes.

Baked smashed potatoes being topped with cheese

Bake the smashed potatoes in the preheated 425ºF oven for about 30 minutes, or until they’re golden brown and crispy on the edges. Then remove them from the oven and top with shredded cheese (about 1 cup total). Return them to the oven for a few more minutes to melt the cheese.

Final smashed potatoes topped with sour cream and green onion

Once the cheese is melted, remove them from the oven again and top each potato with a tiny dollop of sour cream, then sprinkle sliced green onions over top.

loaded smashed potatoes on a plate with a chicken drumstick
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  1. My nephew fond to eat smashed potatoes. I gonna save this recipe for him, he will definitely love it. Thank you for sharing.

  2. Made these last night and Sooooo Gooood! Very easy. Tried a potato masher to flatten them. Didn’t work so well. The potatoes got stuck in the masher. Then grabbed a plastic bowl. Worked perfect! I doubled the olive oil/seasoning mix because I ran out and I may add bacon bits next time. Will definately be making again.

  3. We love twice baked potatoes, but making them is so time consuming. This recipe brought the same great flavor, but in half of the time, and was so versatile. These will definitely be in regular rotation this winter. 

  4. Good stuff! Followed almost exactly. Used diced tomatoes, onion, and cilantro with lime as the topping. Then added some cheese and bacon bits. I’ll definitely try some other topping variations 

  5. Making this for lunch today! Looks yummy! May sprinkle with bacon bits and some parmesean cheese!

  6. Looks so yummy :) Can’t wait to try iy. Thanks for sharing such an amazing recipe.

  7. I love potatoes! I only have regular russets though, but I was still hoping to make this. Any reccomendations on using a couple of larger ones? Should I cut them up or just cook them longer?

    1. Maybe cut into large chunks similar in size to the baby potatoes. Worth a try. Would love to know if this works.

    1. Not sure what kind of air fryer you have, but I have a combo toaster oven/air fryer and did these entirely in it on the roast function. They turned out great.

  8. Tried this and put bbq pork on top to turn it into the main course. DELISH. Loved the crispy skins.

  9. To make this even easier (we are all back to school/work too), I bought a bag of the streamable potatoes. It really is a big time saver when you need it, just steam in microwave to desired texture, smash and bake. It also makes for a very busy/easy mom dinner when you have leftover chili to layer on top!
    I have tried to make these out of refrigerated potatoes and not as good, doable but Beth is right, something happens to the texture and taste.

  10. These look amazing and my kiddos LOVE potatoes. We are back to school and I’m starting a new job, so I’m trying to do some dinner prep on Sundays – do you think I could boil these and then keep in the fridge for a few days? Then pick up at the smash and bake part for the day of?

    1. Hmmm, good question! I’m not sure how the refrigeration would affect the texture. It’s possible that they might not be as fluffy, since the insides won’t be steamy when they go into the oven.

    2. To make this even easier (we are all back to school/work too), I bought a bag of the streamable potatoes. It really is a big time saver when you need it, just steam in microwave to desired texture, smash and bake. It also makes for a very busy/easy mom dinner when you have leftover chili to layer on top!
      I have tried to make these out of refrigerated potatoes and not as good, doable but Beth is right, something happens to the texture and taste.