Loaded Smashed Potatoes


Hello, friends! Happy Friday 🙂

Today, I’m writing this post from my in-laws house. Brooke had yesterday and today off of school because of parent teacher conferences so we decided to get the heck out of town and visit Grandma and Grandpa Brennan.

As I type, my husband and his Dad are watching an Oregon football game and I am nearly dying inside because of boredom.

I just cannot for the life of me get into football. No matter how much I try, by the second quarter I usually end up online shopping browsing Pinterest for football food.

Do these smashed loaded potatoes qualify as football food? I’d like to think so. They’re like potato skins that aren’t hollowed out but still topped with all the yummy goodies you’d typically find within a potato skin.


I found this recipe in my friend, Shawn’s new cookbook Express Lane Cooking. You may recognize Shawn from a few posts I’ve done recently. Her and a few other blogger friends and I traveled to Las Vegas and a Carribean Cruise!

Anyways, I saw this recipe and just about died because {1} potatoes {2} cheese {3} bacon.

It doesn’t take much for me to drool and swoon, clearly.

Plus, the recipe is super straight forward and simple. Lots of easy ingredients that taste amazing together. It’s the perfect appetizer or side if I say so myself.


Hope you all have a wonderful weekend!

PS- Hope you’re safe with your kiddos doing all that trick-or-treating 🙂 Eat some candy for me!!


Loaded Smashed Potatoes

Cheesy, bacony goodness all on a potato! Delicious as an appetizer or side dish.

Yield: 4 servings

Prep Time:

Cook Time:

Total Time:


  • 4 medium Idaho potatoes
  • 3 tablespoons olive oil
  • salt & pepper, to taste
  • 1 cup grated cheddar or marbled cheese
  • 1/2 cup cooked and crumbled bacon
  • optional: green onions & sour cream {totally necessary in my opinion}


  1. Half potatoes and boil in large pot of salted water until fork-tender, about 15 minutes.
  2. Drizzle half of the olive oil onto a baking sheet. Drain potatoes and place onto baking sheet. Using a potato masher, flatten potatoes to about 1/2-3/4 inch thick. Brush tops with remaining olive oil and sprinkle with salt and pepper. Bake at 400 degrees for 20 minutes. Remove from oven, sprinkle with cheese and bacon and return to oven for another 5 minutes to melt cheese. Top with sour cream and green onions and serve.

Slightly adapted from Express Lane Cooking by Shawn Syphus.

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  1. YUM!!! These are a favorite of mine, and wow, you make them look so good! Thank you for sharing!! 🙂

  2. I’ve seen many recipes for loaded smashed potatoes around the web lately. After this post, I think I MUST try!

  3. These look delish! I love loaded baked potatoes…and smashed potatoes are even better! What a great side dish. Actually, I could eat this as a main dish. 🙂

  4. I love smashed potatoes and all of their crispiness. The toppings sounds wonderful and they are so cute!

  5. I just moved to Portland and was looking up other local bloggers. I’m so happy I came across your blog! This recipe sounds delicious, I might have to give it a try 🙂