These twice baked smashed potatoes are everyone's favorite classic summer side dish made with crispy smashed potatoes baked on a sheet pan and topped with cheddar cheese and bacon. This recipe is perfect for a weeknight dinner side but also great to serve to a crowd.
These crispy twice baked smashed potatoes are an easy potato side dish or appetizer recipe. The mini potatoes are the perfect size to smash and crisp up in the oven for a delicious crispy potato, and the classic toppings give this dish the perfect summer flavor.
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Why You'll Love This Recipe
- Easy Side Dish
- Great for a Crowd
- Kid-Friendly Recipe
Ingredients & Substitutions
- Potatoes - Small baby potatoes work best for smashing.
- Butter - Melted butter is essential to make the potatoes crispy in the oven.
- Oil - Olive oil is mixed with the butter to help make the potatoes crispy.
- Spices - Garlic powder, onion powder and salt give the smashed potatoes delicious flavor.
- Bacon - Smoking the bacon gives the dish extra flavor.
- Cheese - We use cheddar cheese for this recipe.
- Green Onion - Green onion is the perfect garnish for this recipe.
Complete list of ingredients and amounts is located on the recipe card below.
Kitchen Tools & Equipment
- Large Pot - A large pot is necessary to boil the potatoes in.
- Sheet Pan - A sheet pan is necessary for baking the potatoes on.
- Cutting board - We use a cutting board to chop the bacon into pieces.
- Knife - A sharp knife makes it easier to chop the bacon and green onion.
- Cheese Grater - We recommend using a cheese grater to shred the cheddar cheese.
How to Make the Recipe
Step 1. Boil the potatoes, spread them out on a sheet pan and smash the potatoes.
Step 2. Top with melted butter, oil and spice, then bake the potatoes in the oven.
Step 3. Top the potatoes with cheese and bacon and place them back in the oven to finish baking.
Recipe Serving Suggestions
This recipe makes 6-8 servings and is a great side dish for a summer dinner or cookout.
If you like this recipe, you will love our other easy side dish recipes.
Expert Tips & Variations
- Dry the potatoes before smashing. After the potatoes boil until fork-tender, be sure to dry them before placing them on the sheet pan to smash. Dry potatoes coated in oil and butter will crispy up better.
- Use a large baking sheet to bake. You will need a lot of room on your baking sheet to smash each potato. Use a large baking sheet or two baking sheets to accommodate for each potato.
- Don't use parchment paper! While parchment paper makes clean-up easier, using a pan without it helps make the potatoes way crispier!
How to Store
- Refrigerator - in an airtight container for up to 4 days.
Recipe FAQ
We highly recommend using baby or mini potatoes as they are the perfect size and make for a crispy potato.
More Side Dish Recipes
Twice Baked Smashed Potatoes
These twice baked smashed potatoes are everyone's favorite classic summer side dish made with crispy smashed potatoes baked on a sheet pan and topped with cheddar cheese and bacon. This recipe is perfect for a weeknight dinner side but also great to serve to a crowd.
Ingredients
- 3lbs baby potatoes
- 4 Tablespoons butter, melted
- 3 Tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- ½ teaspoon salt
- 2 cups shredded cheddar cheese
- 1.5 cups chopped bacon
- ¼ cup chopped green onion
Instructions
- Preheat the oven to 425 degrees.
- Add the potatoes to a large pot and fill the pot with water.
- Place the lid on top of the pot, place the pot on the stovetop and turn the burner to medium-high heat to bring the water to a boil.
- Once the water is boiling, remove the lid, reduce the heat to allow the water to simmer and boil the potatoes until fork-tender.
- When the potatoes are fork tender, remove the pot from the stovetop and drain the water from the pot.
- Transfer the potatoes to a clean kitchen towel to dry them off.
- Place the dried potatoes on a large sheet pan.
- Use a smaller size sheet pan or the bottom of a drinking glass to smashed each of the potatoes.
- Add the melted butter and olive oil to a small bowl and stir to combine.
- Brush the butter and oil mixture on top of the potatoes until each potato is well-coated.
- Sprinkle the garlic powder, onion powder, and salt over the potatoes.
- Place the sheet pan in the oven and bake for 20 minutes at 425 degrees.
- While the potatoes bake in the oven, shred the cheese and cook the bacon.
- After 20 minutes, remove the sheet pan from the oven.
- Sprinkle the cheese on top of the potatoes and spread the chopped bacon on top of the cheese.
- Place the pan back in the oven to bake for 10 minutes.
- When the potatoes are crispy and the cheese is melted, remove the sheet pan from the oven.
- Sprinkle the chopped green onion on top of the potatoes.
- Allow the potatoes to cool for 3-5 minutes before serving.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 745Total Fat: 49gSaturated Fat: 22gUnsaturated Fat: 27gCholesterol: 124mgSodium: 1397mgCarbohydrates: 41gFiber: 4gSugar: 3gProtein: 35g
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