These Loaded Smashed Potatoes have the flavours of loaded baked potatoes in one easy skillet dish. Perfect for a BBQ or even making on the BBQ.
This is a quick, easy and cheesy potato dish, perfect for summer BBQs. The potatoes get a head-start in the microwave (or you can boil them), so they are mostly cooked before they hit the skillet. All that’s left to do then is to crisp up the potatoes in the skillet and top them with cheese, bacon and sour cream.
You can any type of potato for this one, but you’ll need smaller potatoes – 5 or 6. When you place them in the skillet, be sure not to crowd the pan. Leave a couple of inches to the side of each one, so they’ll have room to expand when they are smashed (that way they aren’t too thick).
Cook’s Notes for Loaded Smashed Potatoes
You can bake this dish in the oven, or if you’d rather (or it’s too hot to turn on the oven), finish the dish on the BBQ. Simply place skillet on to a hot grill and close the lid until the potatoes are crispy and then, until the cheese melts.
Feel free to get creative with your toppings to change this up any way you’d like!
More potato recipes! I also suggest my Garlic and Lemon Roasted Potatoes, my Herb and Garlic Roasted Potato Skewers or my Mini Pommes Anna.
Don’t have a cast-iron skillet yet?
Here’s a great one to get you started. It’s pre-seasoned, the perfect size for so many dishes, not too heavy and great quality. It will last you a lifetime!
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Loaded Smashed Potato Skillet
Ingredients
- 5-7 small potatoes
- 1 1/2 Tbsp vegetable or canola oil, divided
- 1 tsp kosher (coarse) salt
- 4 slices bacon, cooked and crumbled
- 1 1/2 cups shredded cheddar cheese
- 1 Tbsp butter
- Salt and Pepper
- Sour Cream, for garnish
- Sliced green onions, for garnish
Instructions
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Wash your potatoes, if necessary, and poke a few times with a knife. Place on to a microwave safe plate and microwave until mostly cooked, about 10 minutes. (You can also boil them to this point, if you prefer. Allow to dry before placing in skillet).
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Preheat oven to 425° Place 1 Tbsp. oil in bottom of skillet and brush a bit up the side. Sprinkle the bottom of the pan with 1 tsp. of kosher salt. Place pre-cooked potatoes in to skillet and place in the oven for about 10 minutes, or until very tender. Remove skillet from oven and, using a potato masher, smash each of the potatoes, until quite thin. Place a small pat of butter on top of each potato and season with salt and pepper. Brush the outside of the potatoes with the remain 1/2 Tbsp. of oil. Return to the oven for another 5-10 minutes or so, or until they crisp up. Remove from oven again and top with crumbled bacon and shredded cheese. Return to the oven until the cheese is melted and bubbly.
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Garnish with dollops of sour cream and sliced green onion.
I want to smash my face into this skillet!! Holy awesome!
Haha! Thanks Katrina.
Smashed potatoes are the best, what a great skillet recipe!
Thanks Laura!
Yes! I looove smashed potatoes – this looks amazing for a fourth of July or football treat!
Thanks Millie. Yes, easy enough to whip up any time!
Wow! That looks so delicious! I just bought a skillet, I will have to try!!
Thanks so much, Jessica. Perfect for your skillet (and check my archives for lots of skillet recipes, because I love my skillet :)
What a great dish, love potatoes and that skillet!
Thanks so much, Cheri!
I don’t even know where to start with this gorgeousness! How can you go wrong when potatoes, bacon and cheese involved! I am such a potato lover and I am making it tonight! Thank you for sharing, Jennifer.
Thanks so much, Julia. And so true … you can’t go wrong with these ingredients!
That’s just ridiculous. In the best way.
Thanks so much, Olivia :)
OMG!! This looks so good I want some now (I’ve just finished breakfast!) Will be trying this for dinner during the week. Thank you so much for giving me something new to try and thank you for sharing.
Thanks. Hard to beat potatoes, bacon and cheese :)
Made this tonight for my daughter and her family. It was great. Love cooking in my CI skillet and this does the trick for potatoes. Thanks for a new family favorite.
So glad you enjoyed it, Danni :) I couldn’t live without my skillet. (And you’ve reminded me I’m due for another skillet of these potatoes soon!)
This is so pretty! I love the use of the skillet :)
Thanks so much, Medha :)
Hey there! This recipe looks wonderful, and I’m about to make it. For future reference though, what size skillet is that, an 8″ one? (I see the 8 near the handle and that looks about right!) I really enjoy skillet recipes, but I’m never quite sure which size to use. :) If it’s not too much to ask, I’d love to see the skillet size on future skillet recipes :)
Hi James and you make a very good point. I try to remember to specify my skillet size when I use it, but don’t always remember. It is indeed an 8-inch skillet. I love the size and find it just about perfect for most things. When it comes to potatoes though, I always long for room for a few more ;)
At any point do you peel the potatoes?
I don’t Scott. If using any kind of potato other than russet, I just leave the skin on.
Made this dish recently using a pacakage of mini red potatoes & a large skillet. Cheated slightly by doing the bacon first & used the bacon grease instead of butter. Presentation wasn’t perfect as yours but the end result was delicious!
Sounds great, Irene (love the idea of using bacon grease :)
Thanks you for the microwave short cut, i may be making these all the time!
Enjoy Alicia! I love using the microwave to cut the cooking time :)