Smashed Potatoes smothered in cheese and topped with bacon were born out of my love for twice-baked potatoes, but lucky for us all they are easier to make.
More surface area = more crispy goodness. Which is why, not only do I love a smashed potato, smashed Brussels Sprouts are equally amazing.
Cheesy Smashed Potatoes
Twice-baked potatoes have long been a favorite dish of mine. But I am not going to lie they can be a bit of work for a weeknight. Between the baking and waiting, scooping, and filling, I just don’t have the time for that most nights. (You can also turn these amazing flavors into a tasty loaded baked potato dip.)
Smashed Potatoes are so much easier! There’s no need to peel them either. You want the peels for texture here. A quick scrub with your vegetable brush is all you need to do. If your potatoes are on the larger side you can cut them in half.
A quick boil and then smash with a measuring cup or glass makes these so much easier. Technically they are still baked twice – boiled then baked – but way less labor-intensive. Plus, the smashing is fun.
What are Smashed Potatoes?
To make smashed potatoes, tiny potatoes are boiled until tender, smashed almost flat, drizzled with oil, seasoned with spices, and then roasted until absolutely irresistibly crispy.
Small yellow and red potatoes are perfect for smashed potatoes. Their soft, creamy texture smashes beautifully and develops the crispiest edges when roasted with cheese and bacon.
Kind of like potato chips, no one can eat just one! Topped with cheese and bacon, these potatoes are almost outrageously delicious.
Smashed Potato Ingredients
- olive oil
- small yellow and/or red potatoes
- kosher salt
- granulated garlic or garlic powder
- black pepper
- cheddar cheese
- bacon
- Parmesan cheese
- green onion
- Italian parsley
Smashed Potatoes with Bacon
- Preheat the oven to 425°F. Coat the baking sheet with 1 tablespoon of oil and set aside. Place the potatoes in a pot and cover with water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain the potatoes.
- Use tongs to transfer the very hot potatoes to the oiled baking sheet. Use the back of a heavy measuring cup to smash each potato. (They should be about 1/4-inch thick.) Drizzle the potatoes generously with the remaining oil and sprinkle with salt, garlic, and pepper.
- Roast for 30-35 minutes, until browned and crispy on the edges. Remove from the oven, and top with cheddar cheese and bacon. Roast an additional 5 minutes to melt the cheese.
- Remove from the oven and top with Parmesan, green onion, and parsley. Serve warm.
Pan roasting vegetables is an easy way to make a flavorful side to go with just about any meal. While simple smashed potatoes are easy, we have some other delicious ideas for you.
Roasted Baby Potatoes are fluffy on the inside with a deliciously crisp exterior making for an easy dinner dish. Seasoned simply or tossed with every herb in the kitchen, roasted potatoes work perfectly with any meal.
Pan Roasted Broccoli with Parmesan is a classic cheese and broccoli combination that is elevated with a sweet note from a sprinkling of brown sugar.
Parmesan zucchini can best be described as crispy, and delicious, the best way possible to eat zucchini. Seriously so good my kids devoured seconds.
Cheesy Smashed Potatoes with Bacon
Ingredients
- 3 tablespoons olive oil divided
- 2 pounds small yellow and/or red potatoes
- 2 teaspoons kosher salt
- 1 teaspoon granulated garlic or garlic powder
- ½ teaspoon freshly ground black pepper
- 1 cup freshly grated cheddar cheese
- ½ cup cooked and crumbled bacon about 4 slices worth
- 2 tablespoons freshly grated Parmesan cheese
- 1 green onion thinly sliced
- 1 tablespoon fresh Italian parsley chopped small
Instructions
- Preheat the oven to 425°F. Coat the baking sheet with 1 tablespoon of oil and set aside. Place the potatoes in a pot and cover with water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain the potatoes.
- Use tongs to transfer the very hot potatoes to the oiled baking sheet. Use the back of a heavy measuring cup to smash each potato. (They should be about 1/4-inch thick.) Drizzle the potatoes generously with the remaining oil and sprinkle with salt, garlic, and pepper.
- Roast for 30-35 minutes, until browned and crispy on the edges. Remove from the oven, and top with cheddar cheese and bacon. Roast an additional 5 minutes to melt the cheese.
- Remove from the oven and top with Parmesan, green onion, and parsley. Serve warm.
Nutrition
Christine says
Please send me the website thank you
Mary says
What website can I help you with, Christine?