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–+ servings
Crispy smashed mini potatoes topped with bacon bits and herbs on a metal tray with creamy dipping sauce

Smashed Loaded Mini Potatoes

Smashed loaded mini potatoes par-boiled until fork tender, tossed in Cheesoning seasoned butter, smashed, baked at 400°F until crispy and golden, then topped with freshly grated cheddar cheese, crispy bacon bits, and fresh chives.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Course: Appetizer, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Smashed Loaded Potatoes
  • 1 (3 lb) bag yellow mini potatoes
  • 6 strips bacon
  • 1/2 cup unsalted butter melted
  • 2-3 tbsp Dan-O's Cheesoning seasoning or your favorite potato seasoning
  • 1.5 cups freshly grated cheddar cheese
  • Fresh chives chopped

Equipment

  • Large Pot
  • Baking Sheet
  • Oven or grill

Method
 

  1. Cook bacon in a skillet over medium heat until crispy. Chop into bits and set aside.
  2. Boil mini potatoes in salted water for 15-18 minutes until fork tender. Drain well.
  3. Mix melted butter with Cheesoning seasoning. Toss warm potatoes in the mixture until fully coated.
  4. Smash each potato to about 1/2-inch thick using gloves or the bottom of a cup.
  5. Arrange on a greased baking sheet with space between each. Baste with more butter. Bake at 400°F for 25 minutes until crispy and golden.
  6. Top with cheddar cheese and bacon bits. Return to oven 2-3 minutes until cheese melts. Finish with fresh chives.

Notes

Don't over-smash: Flatten to 1/2-inch thick. You want cracks and edges that crisp, not mashed potato pieces.
Space them out: Crowding the baking sheet causes steaming instead of crisping.
Freshly grated cheese: Pre-shredded contains anti-caking agents that prevent smooth melting.
Grill option: Cook on the grill over indirect heat for the same crispy result with a smoky flavor.

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