Loaded Smashed Potatoes
If you love jalapeño poppers, then you’re going to love these loaded smashed potatoes. Because these potatoes are not only perfectly crispy, they’re also loaded with all the goodness that comes along with jalapeño poppers. I love serving them as a side to a lighter main dish like grilled chicken, or enjoying them on their own. There are plenty of ways to enjoy them and if you need any substitutions, I got you covered on that too!
Ingredients You’ll Need
You’ll only need a handful of ingredients to enjoy these crispy loaded smashed potatoes.
- Potatoes
- Spices
- Cheddar Cheese
- Cooked Bacon
- Jalapeño Pepper
How to Make Smashed Potatoes
You can use any potatoes you’d like for these. I’ve made them with fingerling potatoes, baby potatoes and these yellow flesh potatoes.
If you are using a larger potato, as I did here, I find it easier to begin this recipe by cutting them in half lengthwise.
Once they are halved, you can place them in some salted boiling water for about 15 minutes, until they are just fork tender. This will help make smashing a breeze.
Line a large baking sheet with parchment paper and preheat your oven. This is the large baking sheet I have and love them (I have two)!
Toss your potatoes with oil and spices and coat very well, using your hands to toss them.
Place them skin side up on your prepared baking sheet. Use a mason jar, or a large drinking glass to smash the potatoes.
Now, place them in the oven to bake.
The baking time will vary, depending on how crispy you want your potatoes. I love them extra crispy and browned, so I let them go for about 50 minutes in the oven. Check on them halfway through and give them a flip.
Loaded Smashed Potatoes
These smashed potatoes with cheese and bacon are called loaded after all, so let’s have some fun with the toppings!
Once the potatoes have gotten crispy in the oven, add some shredded cheese, chopped bacon and jalapeño slices on top and place them back in the oven. Bake for about five minutes longer, to get the cheese nice and melty.
If you want things a little extra crispy and browned, go ahead and broil for a minute or two.
Take them out and place on a platter and spoon some Greek yogurt or sour cream on top.
Substitutions
- Dairy-free: keep these dairy-free by using your favourite dairy-free shredded cheese and coconut yogurt, or a vegan sour cream on top.
- No pork: omit the bacon, or use a vegan bacon substitute (I love tempeh bacon, or even shiitake bacon).
- Potatoes: feel free to use another type of potato here if you’d like.
- Less heat: omit the jalapeño, or remove the seeds for less heat.
- More heat: use a spicier pepper, such as serrano peppers, which is what I use and prefer.
Tips
- Make them quick: if you want to save some time, have your potatoes pre-boiled ahead of time, or even smash them and cook them ahead of time. Then you can just reheat them and add the toppings later.
- Cook the bacon: have your bacon already cooked, so you can easily crumble a few slices for topping.
Other Sides to Try
- Sweet potatoes with hot honey butter
- Miso roasted cauliflower
- Shredded brussels sprouts caesar salad
- Roasted potato salad with green goddess dressing
- Mexican street corn salad
- Roasted cauliflower and wild rice salad
- Crispy oven baked fries
- Maple roasted carrots with miso dressing
Aren’t these just like a jalapeño popper, but with the addition of a potato instead?! I just love them!
Ok, let’s make these delicious fully loaded smashed potatoes with cheese!
If you make these loaded smashed potatoes, please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!
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Print
Loaded Smashed Potatoes
- Prep Time: 5
- Cook Time: 65
- Total Time: 1 hour 10 minutes
- Yield: 6
- Category: side
- Method: oven
- Cuisine: American
- Diet: Gluten Free
Description
Fully loaded smashed potatoes complete with crispy bacon, a sprinkling of cheese, jalapeños and a dollop of sour cream (or use Greek yogurt). Think of these like a deconstructed jalapeño popper, on a crispy potato *drool*
Ingredients
- 6 medium size yellow flesh potatoes (about 2 lbs.), cut in half lengthwise
- 1/4 cup extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1 cup grated cheddar cheese
- 3 slices bacon, cooked
- 1-2 jalapeño peppers, or serrano pepper, sliced (seeded for less heat)
Instructions
- Bring a large pot of salted water to a boil. Once boiling, carefully add the halved potatoes. Boil until fork tender, about 15 to 18 minutes. Remove and set aside.
- Preheat the oven to 425℉ and line one large baking sheet with parchment paper (or use two smaller baking sheets if needed).
- In a large bowl, toss the potatoes with oil, salt, garlic powder, smoked paprika and chili powder. Use your hands to ensure the potatoes are well coated.
- Place the potatoes, skin side up on the baking sheet and use a large glass or mason jar to smash the potatoes.
- Place in the oven for 45 to 50 minutes, flipping halfway through.
- Remove the potatoes and top with cheese, bacon and the peppers. Place in the oven for five minutes to melt the cheese, and broil for one to two minutes if you want them even more browned.
- Top with sour cream or Greek yogurt. Enjoy!
