LOADED SMASHED POTATOES
SUPER CRISPY smashed potatoes topped with sour cream, bacon + chives. The easiest most perfect bite-sized appetizer.
what are loaded smashed potatoes
Imagine a loaded baked potato, smashed and baked into crispy bite-sized goodness, particularly made for game day or any get-together, potluck, picnic or snack time.
how to make smashed potatoes
Boil, smash and bake. It starts with a quick parboil of the potatoes in cold salted water, cooking just until they’re softened. To smash these bad boys, you can use a potato masher, the heel of your hand, or the bottom of a heavy glass, trying your best to keep the potatoes as intact as possible. Bake the potatoes until they’re oh-so-crispy on the outside, topping with a dollop of sour cream, bacon and chives.
tips and tricks for success
- Start with cold water. Parboiling the potatoes in cold water will allow the potatoes to cook evenly, avoiding a mealy texture.
- Use baby yellow potatoes. Small yellow potatoes are ideal, about 2 inches in diameter, so they can crisp up to its maximum potential.
- Mix it up. Use Pepper Jack cheese instead, add hot sauce or swap the bacon for pulled pork.
freezing and storage
Storage
Leftover smashed potatoes can be stored in an airtight container in the fridge for 2-3 days.
Reheating
Reheat in the air fryer or oven at 375°F to maintain crispness.
Freeze before baking
Place the smashed potatoes (without the toppings) on a baking sheet lined with wax paper or parchment paper, freezing for 1 hour until solid. Transfer the potatoes to an airtight, resealable freezer bag. Label, date and freeze up to 1 month. To bake, thaw overnight in the fridge and bake as directed.
