Smashed Loaded Mini Potatoes
These crispy smashed mini potatoes are par-boiled, seasoned with buttery potato seasoning, baked until golden, then loaded with cheddar cheese, bacon, and fresh chives. They're creamy inside, crispy around the edges, and perfect as a side dish or appetizer.
Prep
15 min
Cook
45 min
Temp
400°F
Yield
8 servings
Ingredients
- 1 (3-pound) bag yellow mini potatoes
- 6 strips bacon
- ½ cup unsalted butter, melted
- 2–3 tablespoons Dan-O's Cheesoning seasoning, or your favorite potato seasoning
- 1½ cups freshly grated cheddar cheese
- Fresh chives, chopped
Instructions
1Cook the bacon. Cook the bacon in a skillet over medium heat until crispy. Chop into bits and set aside.
2Boil the potatoes. Boil the mini potatoes in salted water for 15–18 minutes, or until fork-tender. Drain well.
3Season the potatoes. Mix the melted butter with the Cheesoning seasoning. Toss the warm potatoes in the mixture until fully coated.
4Smash the potatoes. Smash each potato to about ½-inch thick using gloves or the bottom of a cup.
5Bake until crispy. Arrange the potatoes on a greased baking sheet with space between each one. Baste with more seasoned butter. Bake at 400°F for 25 minutes, or until crispy and golden.
6Load and finish. Top with cheddar cheese and bacon bits. Return to the oven for 2–3 minutes, or until the cheese melts. Finish with fresh chives.
Tips & Variations
- Use freshly grated cheddar cheese for the smoothest melting.
- Leave space between the potatoes on the baking sheet so they crisp instead of steam.
- Try a grill option by cooking the potatoes over indirect heat for a smoky flavor.
- Swap cheddar for pepper jack, Colby Jack, or Monterey Jack.
- Serve with sour cream, ranch, or your favorite dipping sauce.