Loaded Smashed Potatoes with Cheesy Bliss

$- 2 pounds baby potatoes - 1/2 cup sour cream - 1/4 cup cream cheese - 1 cup shredded sharp cheddar cheese - 1/2 cup cooked bacon bits (or green onions for vegetarian) - 1/4 cup green onions - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and black pepper - Olive oil These ingredients make loaded smashed potatoes a true comfort dish. Baby potatoes are key, as they are small and tender. The sour cream and cream cheese create a rich and creamy topping. Cheddar cheese adds that tasty, cheesy flavor we all love. If you want a vegetarian twist, use green onions instead of bacon bits. Garlic powder and onion powder add depth and flavor. Don't forget the salt and pepper; they bring everything together. Finally, a drizzle of olive oil helps to crisp up the potatoes in the oven. With these ingredients, you can create a dish that warms hearts and makes smiles! {{ingredient_image_2}} Start with 2 pounds of baby potatoes. Place them in a large pot. Cover the potatoes with water, adding a good pinch of salt. Bring the pot to a boil and cook for 15-20 minutes. Check if they are fork-tender. Drain the potatoes and let them cool for a bit. While the potatoes cool, preheat your oven to 425°F (220°C). This makes sure the oven is hot when you bake the potatoes. Line a baking sheet with parchment paper for easy cleanup. When the potatoes cool enough to handle, place them on the sheet. Use a potato masher or a sturdy glass to smash each potato to about 1/2 inch thick. In a medium bowl, mix 1/2 cup of sour cream, 1/4 cup of softened cream cheese, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Add half of the shredded cheddar cheese. Mix well until creamy and smooth. Drizzle a bit of olive oil over the smashed potatoes. Season them with salt and pepper to your taste. Spoon the creamy cheese mixture over each potato, making sure they are well covered. If you like bacon, sprinkle 1/2 cup of cooked bacon bits on top. For a vegetarian option, use chopped green onions instead. Top each potato with the rest of the shredded cheddar cheese, for that melty goodness. Place the baking sheet in the hot oven. Bake for 15-20 minutes. You want the cheese to melt and bubble. The edges of the potatoes should be golden and crisp. Once baked, take the potatoes out of the oven. Sprinkle sliced green onions on top. This adds color and a nice flavor to balance the richness. Let the loaded smashed potatoes cool for a few minutes. Serve them warm. They work great as a side dish or a fun appetizer for gatherings! To make the best smashed potatoes, choose small baby potatoes. They have a tender texture and cook evenly. Boil them in salted water for great flavor. Once they are fork-tender, let them cool for a few minutes. This helps prevent burns when you smash them. Use a potato masher or a sturdy glass to flatten each potato gently. Aim for about half an inch thick, so they get crispy edges while baking. Feel free to mix up the cheese! Sharp cheddar adds a bold taste, but you can try other types. Monterey Jack gives a creamy texture, while pepper jack adds spice. For a fun twist, use crumbled feta or goat cheese. These options bring unique flavors to your loaded smashed potatoes. Each cheese melts differently, so experiment and find your favorite combo. Want a lighter version? Replace sour cream with Greek yogurt. It adds creaminess and protein. You can also skip the bacon and use more green onions or roasted vegetables for flavor. Instead of cream cheese, try using silken tofu blended until smooth. These swaps keep the dish tasty while cutting down on calories. Enjoy good food without the extra guilt! Pro Tips Choose the Right Potatoes: For the best texture, use waxy baby potatoes as they hold their shape well when boiled and smashed. Make It Extra Cheesy: For an even cheesier experience, mix in some grated Parmesan cheese along with the cheddar. Customize Your Toppings: Feel free to add other toppings like sautéed mushrooms or jalapeños for a spicy kick! Perfectly Crispy Edges: To achieve crispy edges, ensure the smashed potatoes are evenly coated with olive oil before baking. {{image_4}} For a vegetarian twist, skip the bacon bits. Instead, use chopped green onions. They add a nice crunch and fresh flavor. You can also add diced tomatoes or bell peppers for extra color and taste. This version keeps all the cheesy goodness while being meat-free. It’s a great choice for family gatherings or potlucks. Want some heat? Add diced jalapeños or a dash of hot sauce to the cheese mix. You could also sprinkle crushed red pepper flakes on top before baking. This spicy version gives a fun kick to every bite. It’s perfect for spice lovers or anyone looking to mix things up. Get creative with toppings! You can add cooked chili for a hearty version. Try sour cream with fresh herbs or even guacamole for a twist. You could also top them with BBQ pulled pork for a savory treat. The choice is yours. These potatoes are a blank canvas ready for your favorite flavors. After enjoying your loaded smashed potatoes, let them cool. Transfer them to an airtight container. Store them in the fridge for up to three days. If you want to keep them longer, freezing is a good option. To reheat, preheat your oven to 350°F (175°C). Place the leftover potatoes on a baking sheet. Cover them with foil to keep them moist. Heat for about 15-20 minutes. Check that they are warm in the center. You can also use the microwave for quick reheating. Just place a potato on a microwave-safe plate. Heat for 1-2 minutes until warm. You can freeze these tasty treats too! First, let them cool completely. Spread them on a baking sheet and freeze until solid. This prevents them from sticking together. Once frozen, transfer them to a freezer-safe bag or container. They can last for up to three months. When ready to eat, thaw them overnight in the fridge before reheating. Enjoy your loaded smashed potatoes anytime! Yes, you can use other potatoes. Red potatoes or Yukon Gold work well. These types give a nice flavor and texture. Just keep the cooking time the same. To make this dish dairy-free, swap the cream cheese and sour cream for vegan options. You can use cashew cream or coconut yogurt. For cheese, look for dairy-free shreds. You can serve these potatoes with grilled chicken or roasted veggies. They also pair well with a fresh salad. Add a dipping sauce for extra fun. Leftovers last about three to four days in the fridge. Store them in an airtight container. Reheat in the oven for best results. Yes, you can prep this dish ahead. Boil and smash the potatoes, then store them. Add toppings just before baking for fresh taste. This blog post shared a simple recipe for Loaded Smashed Potatoes and tips to enhance it. You learned how to boil, smash, and bake potatoes, along with tasty topping ideas. Remember, you can use different cheeses or healthful swaps to suit your taste. The variations add fun twists, and storage tips keep leftovers fresh. Now that you have the skills, enjoy making this dish your way! Your kitchen adventures will delight everyone at your table.$

Loaded Smashed Potatoes with Cheesy Bliss

Delicious smashed potatoes topped with creamy cheese, bacon bits, and green onions, perfect as a side dish or appetizer.

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Prep Time 10

Cook Time 40

Total Time 50

Course Side Dish

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

2 pounds baby potatoes
0.5 cup sour cream
0.25 cup cream cheese, softened to room temperature
1 cup shredded sharp cheddar cheese
0.5 cup cooked bacon bits (optional)
0.25 cup green onions, finely sliced
1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt and freshly ground black pepper
for drizzling olive oil

Instructions

Begin by placing the baby potatoes in a large pot and filling it with enough water to cover the potatoes by about an inch. Add a generous pinch of salt to the water. Bring the pot to a rolling boil and cook the potatoes for 15-20 minutes, or until they can be easily pierced with a fork. Once done, drain the potatoes and allow them to cool for a few minutes until they are manageable to handle.
While the potatoes are cooling, preheat your oven to 425°F (220°C) to ensure it is hot when it’s time to bake.
Line a baking sheet with parchment paper for easy cleanup. When the potatoes have cooled enough to handle, place them on the prepared baking sheet. Using a potato masher or the bottom of a sturdy drinking glass, gently smash each potato until they are flattened to about 1/2 inch thick.
In a medium mixing bowl, combine the sour cream, softened cream cheese, garlic powder, onion powder, and half of the shredded cheddar cheese. Mix thoroughly until the ingredients are well blended and creamy, ensuring there are no lumps.
Drizzle the smashed potatoes with a light coating of olive oil, and season with salt and pepper to taste. Generously spoon the creamy cheese mixture over each smashed potato, ensuring they are well covered for maximum flavor.
Sprinkle the cooked bacon bits (or the chopped green onions if you prefer the vegetarian option) evenly over the cheese-covered potatoes. Finish off by adding the remaining shredded cheddar cheese on top, ensuring each potato has a hearty amount for that melty goodness.
Carefully place the baking sheet in the preheated oven. Bake for 15-20 minutes, or until the cheese is beautifully melted and bubbly, and the edges of the smashed potatoes become golden and crisp.
Once baked, remove the potatoes from the oven. To finish, sprinkle the sliced green onions on top, adding a fresh burst of color and flavor that compliments the richness of the dish.
Allow the loaded smashed potatoes to cool for a few minutes before serving. These delightful treats can be enjoyed as a hearty side dish or a crowd-pleasing appetizer perfect for any gathering!

Notes

Serve on a beautiful platter with extra green onions and sour cream on the side.

Keyword bacon, cheese, potatoes, smashed potatoes