Go Back
–+ servings
Loaded Smashed Potato Casserole

Loaded Smashed Potato Casserole

Crispy smashed potatoes baked in a casserole dish and loaded with cheese, bacon, and scallions
No ratings yet
PRINT PIN
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8

INGREDIENTS

Potatoes

  • 3 lb baby gold potatoes
  • 1 tbsp kosher salt
  • water for boiling.

Smashed potato seasoning

  • 3 tbsp unsalted butter melted
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tsp black pepper
  • 1 tsp paprika
  • ½ tsp onion powder
  • salt to taste.

Loaded toppings

  • 2 cups shredded sharp cheddar cheese
  • 6 slices bacon cooked and crumbled
  • ¾ cup sour cream
  • ½ cup sliced green onions.

Optional garnish

  • fresh chives for garnish
  • ranch dressing for serving.

INSTRUCTIONS

Boil potatoes

  • heat oven to 425 F and lightly grease a 9x13 inch baking dish
  • add potatoes to a large pot with water and 1 tbsp salt and boil until fork tender about 15 to 20 minutes
  • drain well and let steam dry 5 minutes.

Smash and crisp

  • transfer potatoes to the baking dish and spread in an even layer
  • drizzle with melted butter and olive oil then add garlic pepper paprika onion powder and salt
  • smash each potato with a flat cup or potato masher to about 0.5 inch thick
  • bake until edges are deeply golden and crisp about 25 to 30 minutes.

Load and finish

  • sprinkle cheddar and bacon evenly over the potatoes
  • return to oven until cheese is melted and bubbling about 8 to 12 minutes
  • dollop sour cream over the top and finish with green onions and optional chives.

Serve

  • rest 5 minutes then serve hot as a side or appetizer with optional ranch.

Notes

1. For extra crispness broil 1 to 2 minutes at the end 2. swap cheddar with Monterey Jack or pepper jack 3. use Greek yogurt instead of sour cream 4. make ahead by baking the smashed potatoes then topping and reheating at 400 F until hot

Nutrition

Calories: 420kcal | Carbohydrates: 38g | Protein: 14g | Fat: 25g