Bacon Cheddar Smashed Potatoes
These Bacon Cheddar Smashed Potatoes are the ultimate dish for any potato lover. Yukon Gold baby potatoes are boiled until tender, then smashed down, baked to perfection, and topped with butter, cheese, and bacon.
If that description doesn’t make you hungry, we don’t know what will. We make these potatoes all the time because they’re the perfect fusion of baked and mashed potatoes. With the soft, fluffy inside, roasted skin on the outside, and all that cheese and bacon… Well, you won’t find a better potato recipe anywhere!
Table of contents
❤️ Why You’ll Love This Recipe
- Baby Yukon Gold potatoes bake up so soft and fluffy on the inside.
- They’re loaded with crispy bacon, melty cheddar cheese, and of course, butter!
- They make a great side for any chicken, beef, or pork recipe.
- You can serve them as a side or as fun appetizers at parties.
- Bacon, bacon, bacon!
🛒Ingredients
The ingredients needed for this recipe couldn’t be simpler. They’re all kitchen staples in most homes. And let’s face it, if you’re looking at this recipe, you probably have everything you need already!
We’ve listed the ingredients here, but you can find their exact amounts in the recipe card at the end of the post.
- Yukon Gold Baby potatoes – washed
- Olive oil – divided
- Butter – melted
- Salt and pepper to taste
- Cheddar cheese – shredded
- Bacon – cooked until crispy, then crumbled
- Fresh chives – chopped
🔪 How to Make Bacon Cheddar Smashed Potatoes
Making these smashed potatoes is so easy, and the results are absolutely delicious. It only takes a few steps and about 35 to 40 minutes from start to finish.
Step 1: Prep
Preheat the oven to 450 degrees and bring a large pot of water to a boil.
Step 2: Boil
Add the whole baby potatoes and boil them for 15 to 20 minutes or until fork-tender. Drain the potatoes well and dry the outsides.
Step 3: Smash the Potatoes
Brush a sheet pan with 1 tablespoon of olive oil and place the cooked baby potatoes onto it. Smash the potatoes down with a fork, being careful to keep them in one piece.
Step 4: Bake
Brush the tops of the potatoes with the rest of the olive oil and bake them for 15 minutes.
Step 5: Top
Remove the potatoes from the oven and brush them with melted butter. Then, top them with salt, pepper, shredded cheddar cheese, and crumbled bacon.
Step 6: Bake Again
Bake the topped potatoes for another 3 to 5 minutes until the cheese is melted and the potatoes are golden brown.
Step 7: Top
Top the potatoes with chopped chives and serve.
📝Variations
- Spicy: Add some red pepper flakes for a kick of heat.
- Cheese: Use your favorite bold cheese like cheddar, Monterey Jack, Colby Jack, and the like.
- Ham: Using ham in place of bacon is so good!
- Sour Cream: Top your potatoes with sour cream before adding the chives.
If you love roasted potatoes, then check out our oven ranch potatoes.
🥄 Equipment
- Measuring cups and spoons
- Skillet
- Large pot
- Large baking sheet
🥫 Storage
Refrigerate these bacon cheddar smashed potatoes for up to 5 days in an air-tight container. For longer storage, wrap the potatoes individually in plastic wrap, then freeze them for up to 3 months in an air-tight, freezer-safe container or heavy-duty freezer bag.
To reheat the potatoes, defrost them if frozen. Then, place them on a baking sheet and cook at 350 until heated through.
Serve With
Serve these cheesy, bacon-topped smashed potatoes with your favorite beef, pork, and chicken recipes. They work well with steaks, chops, roasts, fried chicken – just about anything!
💭 Tips
- Boil your potatoes until they’re fork tender and no further. It’s important that they remain somewhat firm to maintain their shape when they’re smashed.
- Don’t over-smash the potatoes. Press them down with a fork just enough to flatten them a bit and slightly smash them. You want them to remain intact.
- The potatoes are done when they’re crispy around the edges.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Smashed potatoes are boiled until fork-tender, then pressed down to create a flattish, craggy surface before being topped with other ingredients and baked again.
To ensure the perfect texture, boil your potatoes until fork tender. This means a fork easily pierces the potatoes without them falling apart.
Starchy potatoes create the best texture for smashed potatoes. Use potatoes like Yukon Gold, russet, or Idaho potatoes for the best results.
🍽 More Recipes
Do you enjoy potatoes? Then these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Bacon Cheddar Smashed Potatoes
Equipment
- large pot
- pastry or sillicone brush
- sheet pan
- fork or glass
Ingredients
- 1 ½ pounds yellow baby potatoes washed
- 2 tablespoons olive oil divided
- 1 ½ tablespoons butter melted
- Salt and pepper to taste
- 1 cup cheddar cheese shredded
- 8 strips bacon cooked until crisp then crumbled
- 2 tablespoons fresh chives chopped
Instructions
- Preheat oven to 450F.
- Fill a large pot with water and bring to a boil over high heat. Add the whole baby potatoes and boil until fork tender, about 15-20 minutes depending on the size of the potatoes; drain well and dry the outside of the potatoes.
- Brush a sheet pan with 1 tablespoon olive oil, then place the cooked baby potatoes on the oiled pan. Smash the potatoes down with a fork, being careful to keep them in one piece (don’t over-smash).
- Brush the top of the smashed potatoes with the remaining tablespoon olive oil.
- Bake the potatoes at 450F for 15 minutes.
- Remove the potatoes from the oven and brush them with melted butter. Top each potato with salt and pepper to taste, shredded cheddar cheese, and crumbled bacon.
- Return the potatoes to the oven and bake for 3-5 minutes, until the cheese is melted and the potatoes are golden brown and crispy around the edges.
- Sprinkle fresh chopped chives over the potatoes and serve hot.
