Cheesy Smashed Potatoes
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These Cheesy Smashed Potatoes are the ultimate comfort food you didn’t know you needed. Crispy on the outside, fluffy on the inside, and loaded with gooey cheese. The perfect side dish for just about any meal. Whether you’re serving them for a weeknight dinner or a weekend feast, this easy recipe will have everyone coming back for seconds.
Need more yummy side dish recipes? Be sure to try some of my favorites like my cheesy hashbrown casserole and perfect mashed potatoes! You’ll even love that these cheesy potatoes are similar to a loaded baked potato!
Reasons You’ll Make These on Repeat
- Crispy and Cheesy Combo: The perfect balance of crispy edges and melted, gooey cheese makes every bite irresistible.
- Simple and Easy: It’s an easy-to-follow recipe with minimal ingredients, perfect for busy weeknights or lazy weekends.
- Versatile Side Dish: Pairs well with almost any main dish, from steak to chicken, making it a go-to side.
- Comfort Food: These potatoes are the ultimate comfort food. They’re hearty, warm, and satisfying.
If you love loaded baked potatoes, you’re going to flip for these smashed potatoes with cheese. They’ve got the crispy edges, fluffy insides, and all that melty cheese goodness you crave, but with an extra crunch. It’s like having a bite-sized, crispy version of a loaded baked potato, and trust me, they’re a game-changer.
These have quickly become one of our favorite appetizers as a family. Whether it’s dinner or a quick snack for game night, they never last long. You can even add toppings like bacon or sour cream to take them over the top. Once you try them, you’ll be hooked!
Before You Start Cooking
You only need five ingredients for smashed potatoes, and you probably already have them in your kitchen! Each one pulls its weight, giving you crisp edges, melty cheese, and that “why didn’t I make more?” moment.
- Petite gold potatoes: thin skins crisp up nicely and the centers stay creamy
- Oil: helps the edges brown and keeps the potatoes from drying out
- Ranch seasoning: quick flavor boost without extra steps
- Cheddar cheese: freshly shredded melts smoother
- Bacon: adds salty crunch that makes these addictive
- Chives: Or green onions. These are optional but add a fun finish to the dish.
That’s it. Nothing fancy, nothing fussy. Use what you like, keep it simple, and these smashed potatoes will turn out amazing every time.
Jesseca’s Recipe Review
These little potatoes smashed with cheese are one of those sides I make “just to have something with dinner,” and then suddenly they’re gone before the main dish hits the table. The crispy edges and melty cheese get me every time, and my family never complains when these show up. They feel fancy without any extra work, which is always a win in my kitchen.
Tip from Jesseca:
After adding the cheese and bacon, pop the tray under the broiler for 1 to 2 minutes. It gives you that extra crisp top and gooey center that makes them irresistible. Just keep a close eye so they don’t go from golden to smoky.
Variations and Substitutions
Want to switch things up? Here are some fun and delicious ways to customize your Cheesy Smashed Potatoes Recipe:
- Spicy Twist: Add a kick by mixing in some red pepper flakes or drizzling sriracha on top before serving.
- Herb Lovers: Swap out the ranch seasoning for fresh herbs like rosemary, thyme, or parsley for a more earthy, aromatic flavor.
- Loaded Style: Amp up the toppings with a dollop of sour cream, green onions, and even avocado slices for a fully loaded version.
- Garlic Parmesan: Instead of cheddar, sprinkle on freshly grated Parmesan and toss in some minced garlic before baking for a savory garlic-Parmesan variation.
- Melted Butter: Use melted butter in place of the oil. You’ll get slightly different results but still delicious potatoes.
How to Get Crispy Potatoes Every Time
If you’ve ever pulled potatoes out of the oven hoping for crunch and ended up with something… soft and sad, you’re not alone. Crispy potatoes feel like magic, but it’s really just a few simple habits that make all the difference.
- Dry the potatoes well before seasoning
- Use high heat for that golden edge
- Leave space on the baking sheet so they don’t steam
- Flip or rotate the pan if your oven has hot spots
- Add cheese at the end to avoid soggy tops
Once you know these basics, you can apply them to almost any roasted or smashed potato recipe. It’s one of those small skills that pays off every time and makes you look like you know what you’re doing in the kitchen.
Potato Questions You Didn’t Know You Had
Nope. The thin skins on petite gold potatoes get perfectly crisp and add flavor. Plus, less work.
Yes, but results vary. Red potatoes work well. Russets tend to fall apart and don’t crisp as nicely.
Totally. Salt, black pepper, paprika, and garlic powder are a great swap without losing flavor.
If the potatoes are breaking apart, they may have been overcooked. Try boiling them for less time or pressing down more gently to prevent them from falling apart.
Give them space on the pan and brush on plenty of oil. Crowding makes them steam instead of crisp.
Storage and Make Ahead Instructions
- Storage: If you have leftovers of your cheesy roasted potatoes, store in an airtight container in the refrigerator for up to 3 days.
- Make Ahead: To prepare these potatoes in advance, boil and smash the potatoes as instructed, then store them in the fridge (before adding the cheese and bacon) for up to a day.
- To reheat, place them on a baking sheet and warm them in a 350°F oven for 10-15 minutes until they are heated through and crispy again. You can also microwave them, but they may lose some crispiness.
When ready to serve, brush with oil, bake them until crispy, and add the cheese and bacon for the final bake. This way, you’ll have fresh, cheesy smashed potatoes in no time!
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Cheesy Smashed Potatoes Recipe
Ingredients
- 24 oz petite gold potatoes
- 2 tablespoons oil (we like avocado oil)
- 1 tablesoiib ranch seasoning*
- ½ cup cheddar cheese (shredded)
- 4 pieces bacon (cooked and crumbled)
Instructions
- Start by washing the petite gold potatoes thoroughly. Cut each potato in half width-wise. Place the cut potatoes into a large pot and cover them with water. Add a hefty sprinkle of salt to season the potatoes as they cook.
- Bring the water to a boil and cook the potatoes for 15-20 minutes. You’ll know they’re ready when a fork can pierce through the potatoes, but they still hold their shape. You don’t want them too soft.
- While the potatoes are boiling, preheat your oven to 425°F so it’s ready by the time the potatoes are done.
- Drain the water from the pot and carefully transfer the potatoes, cut side down, onto a baking sheet. Using the bottom of a flat cup or glass, gently press down on each potato to flatten them. Be careful not to press too hard—you want them smashed but not completely broken apart.
- In a small bowl, stir together the olive oil and ranch seasoning. Generously brush this mixture over each smashed potato, ensuring they’re well coated for flavor and crispiness.
- Place the seasoned potatoes in the preheated oven and bake for 20-25 minutes, or until the edges start to turn golden and crispy.
- Remove the potatoes from the oven and sprinkle the shredded cheddar cheese and crispy bacon bits evenly over the top of the potatoes.
- Return the tray to the oven and bake for another 15-20 minutes, until the cheese is melted and the potatoes are crisp to your liking.
Video
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Really good!!
Thanks for being the first to review, Chelsea!