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Loaded Smashed Potatoes

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5 from 2 reviews

  • Author: Katherine
  • Total Time: 40 minutes
  • Yield: 35 potatoes 1x


Smashed and baked mini stuffed potatoes loaded with cheese, sour cream, bacon and dill! You’ll love these loaded smashed potatoes as a side or appetizer. What’s better than smashed potatoes with cheese?! 


  • 1 bag (1 1/2 lbs) baby potatoes*
  • 3 slices bacon, uncooked
  • 1 cup cheddar cheese, shredded
  • 1/3 cup sour cream
  • 12 tbsp dill
  • salt and pepper, to taste


  1. Place the potatoes in a large pot covered with 1″ of water. Bring the pot to a boil over medium-high heat and cook the potatoes for 15-20 minutes, or until the potatoes are just fork-tender. While the potatoes are cooking, place the bacon in a large pan over medium-high heat and cook the bacon until crisp. Remove the bacon with a slotted spoon to a separate plate lined with paper towel, reserving about 2 tablespoons of the grease*. When the bacon has cooled, crumble the strips into a small bowl.
  2. Preheat the oven to 450 F. Drain the potatoes, and pat dry with a paper towel. Place the potatoes in the pan with the reserved bacon grease, and roll them around until they’re coated. Line the potaoes up on a large rimmed baking sheet, about 2″ apart. Using a fork, gently press down on each potato to “smash” it.  Bake the potoates for 12-14 minutes.
  3. Remove the potatoes, and sprinkle the cheese evenly over all of the potatoes. Place the potatoes back into the oven for about 5 minutes. Remove the pan, and add a dollop of sour cream on each of the potatoes. Top with the crumbled bacon and scatter evenly with dill. Sprinkle with potatoes with salt and pepper, if desired.


  1. I prefer yellow potatoes, but I’ve used red successfully. If you can find mini Yukon-gold potatoes, these would be ideal!
  2. If you prefer not to coat the potatoes in the bacon grease, you can use 2 tbsp of olive oil instead.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: appetizers
  • Method: bake
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