This Bacon Cheddar Smashed Potatoes recipe is so fun and delicious, everyone will be asking for seconds! Boil golden baby potatoes until tender, then smash them and bake until crisp around the edges with cheddar cheese and bacon. Add some sour cream and fresh chives for a flavor similar to the appetizer favorite, stuffed potato skins.
Bacon Cheddar Smashed Potatoes
Smashed potatoes are basically just potatoes that are cooked and then smashed down on a sheet pan before being baked again until crisp around the edges. They are really yummy, but Bacon Cheddar Potatoes just takes the deliciousness over the top!
Potatoes are the perfect side dish! For more potato goodness, don’t miss these recipes: Crack Potatoes | Loaded Potato Slices | Instant Pot Twice Baked Potatoes | Loaded Scalloped Potatoes | Crockpot Mashed Potatoes | Twice Baked Potato Casserole
The Ingredients
Here’s what you’ll need to make Smashed Potatoes (the exact measurements and full recipe instructions are below in the easy to print recipe card):
- Baby potatoes – the best potatoes to use are small yellow potatoes. Be sure to wash them very well before cooking.
- Olive oil – olive oil helps crisp up the edges of the potatoes as they bake.
- Butter – salted butter adds a delicious flavor to the baked potatoes.
- Salt and pepper to taste
- Cheddar cheese – use shredded cheddar. We like sharp cheddar, but use your favorite.
- Bacon – cook the bacon until crisp then crumble or chop it into bacon bits.
- Fresh chives – freshly chopped chives adds such a nice flavor and a pop of pretty green to the finished smashed potatoes.
How to Make Smashed Potatoes
Preheat oven to 450F. Fill a large pot with water and bring to a boil over high heat. Add the whole baby potatoes and boil until fork-tender, about 15-20 minutes depending on the size of the potatoes; drain well and dry the outside of the potatoes.
Brush a sheet pan with 1 tablespoon olive oil, then place the cooked baby potatoes on the oiled pan. Smash the potatoes down with a fork, being careful to keep them in one piece (don’t over-smash).
Brush the top of the potatoes with the remaining tablespoon olive oil.
Bake the potatoes at 450F for 15 minutes. Remove the potatoes from the oven and brush them with melted butter. Top each potato with salt and pepper to taste, shredded cheddar cheese, and crumbled bacon.
Return the potatoes to the oven and bake for 3-5 minutes, until the cheese is melted and the potatoes are golden brown and crispy around the edges. Sprinkle fresh chopped chives over the potatoes and serve hot.
Variations
Here are some other topping ideas:
- Garlic butter – add some fresh minced garlic or garlic powder to taste in the melted butter before brushing it over the potatoes.
- Parsley – chop some fresh parsley to sprinkle over the finished potatoes instead of chives.
- Italian seasoning – try sprinkling a bit of Italian seasoning blend onto the potatoes along with the cheese and bacon.
What to Serve with Bacon Cheddar Smashed Potatoes
- Steak – these potatoes are amazing with a steak dinner!
- Chicken – our favorite is grilled marinated chicken with these smashed potatoes.
- Brunch – replace boring hash browns with smashed potatoes!
- Holiday meals – make these potatoes instead of your usual potato side dish for a holiday meal.
How to Store Leftover Smashed Potatoes
Keep the leftover potatoes in an airtight food storage container in the refrigerator for up to three days. Reheat individual portions in the microwave or in the oven at 350F until hot.
The smashed potatoes do not freeze very well, so we recommend serving them fresh.
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Bacon Cheddar Smashed Potatoes
Ingredients
- 1 ½ pounds yellow baby potatoes washed
- 2 tablespoons olive oil divided
- 1 ½ tablespoons butter melted
- Salt and pepper to taste
- 1 cup cheddar cheese shredded
- 8 strips bacon cooked until crisp then crumbled
- 2 tablespoons fresh chives chopped
Instructions
- Preheat oven to 450F.
- Fill a large pot with water and bring to a boil over high heat. Add the whole baby potatoes and boil until fork tender, about 15-20 minutes depending on the size of the potatoes; drain well and dry the outside of the potatoes.
- Brush a sheet pan with 1 tablespoon olive oil, then place the cooked baby potatoes on the oiled pan. Smash the potatoes down with a fork, being careful to keep them in one piece (don’t over-smash).
- Brush the top of the smashed potatoes with the remaining tablespoon olive oil.
- Bake the potatoes at 450F for 15 minutes.
- Remove the potatoes from the oven and brush them with melted butter. Top each potato with salt and pepper to taste, shredded cheddar cheese, and crumbled bacon.
- Return the potatoes to the oven and bake for 3-5 minutes, until the cheese is melted and the potatoes are golden brown and crispy around the edges.
- Sprinkle fresh chopped chives over the potatoes and serve hot.
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