Loaded Smashed Potatoes

Print Recipe

These loaded smashed potatoes couldn't be more delicious if they tried!

Prep Time15

Cook Time1 10

Steaming time10

Total Time1 35

Course: Appetizer, Finger Food

Cuisine: Western

Servings:

Author: Chris Collins

Cost: £2.50 / $3

Equipment

Pot & Colander (for boiling potatoes)
Mixing Bowl & Brush (for oil/seasoning)
1-2 Large Baking Trays + Baking Paper if needed
Large Mug or Measuring Cup (for smashing)
Tray or Pan (for cooking bacon)
Sharp Knife & Chopping Board

Ingredients

20 Baby Potatoes (see notes)
2 tsp + 1/4-12 tsp Salt
6 slices of Streaky Bacon
2 tbsp Olive Oil
1/2 tsp EACH: Smoked Paprika, Garlic Powder
1/4 tsp Black Pepper
120g / 1/2 cup Sour Cream, or as needed
120g / 4oz Cheddar, grated (or as needed)
1-2 thin Spring Onions, finely sliced
handful of Pickled Jalapeños, finely diced

Instructions

Add the potatoes to a large pot with enough cold water to comfortably cover them. Stir in 2 tsp salt then bring to a boil. Once boiling, cook until fork tender, around 20-25mins (timings will depend on the size of the potatoes so just be vigilant).
Drain the potatoes in a colander and let them sit for 5 minutes to allow some steam to escape. Preheat the oven to 200C/390F.
Tip the potatoes into a mixing bowl and coat in 2 tbsp oil, 1/2 tsp smoked paprika & garlic powder, 1/4-1/2 tsp salt and 1/4 tsp black pepper. Space them out on 1-2 large baking trays (preferably lined with baking paper) then flatten each potato (I use a large flat measuring cup). The thinner you smash them, the crispier they'll be, just be careful they don't break apart. Leave to sit for another 5 minutes to allow some more steam to escape.
Use a brush to collect the leftover oil/seasoning in the bowl and brush it over the potatoes then top with cheese. Bake the potatoes until deep golden, visibly crispy and just starting to char around the edges, approx 30-35mins. During this time you can cook the bacon to your desired texture using your preferred method.
Let them rest for a few minutes (they'll crisp up more as they cool) then top sour cream, bacon, spring onion and jalapeños. Enjoy!

Video

Notes

a) Potatoes - my potatoes were fairly small. You can use slightly larger baby potatoes, they'll just take a little longer to cook through. Plus you might need a little extra toppings if they're large. Preferably try and make sure all the potatoes are similar size so they cook at an even rate. In general, 20 baby potatoes should weigh around 600-700g/1.3lb-1.5lb.

b) Bacon - I typically bake this at the same time as the potatoes, but you could pan-fry if you'd prefer.

c) Smashing - I try and get them as thin as I can without them falling apart. If they stick to whatever you're using I find gently twisting as you pull up sometimes helps. If you're really struggling then put some baking paper over the potato before you smash it then lift it off.

d) Calories - Whole recipe divided by 4.

Nutrition