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Loaded Smashed Potatoes

Loaded Smashed Potatoes
  • Prep 25 min
  • Total 45 min
  • Servings 20
A fun appetizer that brings the flavor of a loaded baked potato to a couple of bites.
By Baker Peabody
Updated October 28, 2014

Ingredients

  • 1 pound mini golden potatoes (or red) you get about 20 per bag
  • 1/3 cup olive oil
  • Sea salt
  • 1 cup cheddar cheese
  • 1/4 cup cooked bacon, crumbled
  • 1/2 cup sour cream
  • 1/4 cup chopped green onion

Steps

  • 1
    Boil potatoes whole for about 15 minutes or until fork tender.
  • 2
    Drain potatoes and place onto a greased (with olive oil) baking sheet.
  • 3
    Smash the potatoes down using either a potato masher or just the bottom of a cup.
  • 4
    Brush generously with olive oil.
  • 5
    Sprinkle generously with sea salt.
  • 6
    Bake at 450°F for 20 minutes until good and crispy.
  • 7
    Top each one with about a tbsp of cheese.
  • 8
    Place the pan under the broiler until the cheese starts to bubble.
  • 9
    Top with sour cream, bacon, and green onions (or chives).
  • 10
    Serve warm.

Nutrition Facts

Serving Size: 1 Serving
Calories
90
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
290mg
12%
Potassium
120mg
3%
Total Carbohydrate
4g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
2g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

  • The holidays may be over but the greatest snack food day of the year is coming up…and oh yeah, they play some football that day too. But really, it’s about the food.

    Every year I look for interesting things to make and this year I’m making Loaded Smashed Potatoes! Crispy and smothered in cheese, bacon, and sour cream, these are the perfect game day bite.

    To make them:

    Get a bag of small potatoes (you can use red but I much prefer the flavor of the golden).

    Boil potatoes whole for about 15 minutes or until fork tender.

    Drain potatoes and place onto a greased (with olive oil) baking sheet.

    Smash the potatoes down using either a potato masher or just the bottom of a cup.

    Brush generously with olive oil.

    Sprinkle generously with sea salt.

    Bake at 450ºF for 20 minutes until good and crispy.

    Top each one with about a tablespoon of cheese.

    Place the pan under the broiler until the cheese starts to bubble.

    Top with sour cream, bacon, and green onions (or chives).

    Serve warm.

    These are so good, your guests will be begging for more!
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