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Loaded Smashed Potato Skillet

Love potatoes? This skillet meal is the one for you!

Loaded Smashed Potato Skillet

I. Love. Potatoes. Baked, mashed, fried, hashed, boiled, and just about any other way to serve ’em, I love them all. That’s why I was so excited to try out today’s recipe. These loaded potatoes are like nothing I’ve had before – in a good way!

The potatoes turned out perfectly crispy and salty while still tender and moist on the inside. Add on butter, cheese, bacon, sour cream, and green onions, and you have yourself a meal! Go ahead and check out the video below to see how easy this dish is to throw together.

Loaded Smashed Potato Skillet

To get started on this easy and scrumptious recipe, preheat the oven to 425°F. Then, wash the potatoes and poke a few times with a fork or knife. Place potatoes on a microwave-safe plate and microwave in 30-second intervals until mostly cooked, about 10 minutes.

Pour 1 tablespoon of oil in the bottom of a cast-iron skillet, brushing around the bottom & sides. Sprinkle the bottom of the pan with 1 teaspoon kosher salt. Place pre-cooked potatoes into skillet and place in the oven for about 10 minutes, or until very tender.

Loaded Smashed Potato Skillet

Next, remove the skillet from the oven and, using a potato masher, smash each of the potatoes, until 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 remaining 1/2 tablespoon of oil.

Return to the oven for another 5-10 minutes or until they crisp up. Remove from oven again and top with crumbled bacon and shredded cheese. Bake again until the cheese is melted and bubbly. Garnish with dollops of sour cream and sliced green onion.

If you’re a fan of potatoes, this is one recipe you won’t want to pass up! Trust me, the melted cheese, bacon, sour cream, and green onions atop crispy yet tender ‘taters is a meal the whole family will love!

Loaded Smashed Potato Skillet

Makes 6 servings

10m prep time

25m cook time

4.9
Rated 4.9 out of 5
Rated by 8 reviewers
Ingredients
  • 6 small potatoes
  • 1 1/2 tablespoons vegetable or canola oil, divided
  • 1 teaspoon kosher salt
  • 4 slices bacon, cooked and crumbled
  • 1 1/2 cups shredded cheddar cheese
  • 1 tablespoon butter
  • Salt and Pepper to taste
  • Sour cream & green onions, for garnish
Preparation
  1. Preheat oven to 425°F.
  2. Wash potatoes and poke a few times with a knife. Place on a microwave-safe plate and microwave until mostly cooked, about 10 minutes.
  3. Pour 1 tablespoon of oil in the bottom of a cast-iron skillet, brushing around the bottom & sides. Sprinkle the bottom of the pan with 1 teaspoon kosher salt. Place pre-cooked potatoes into skillet and place in the oven for about 10 minutes, or until very tender.
  4. Remove skillet from oven and, using a potato masher, smash each of the potatoes, until thin.
  5. 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 remaining 1/2 tablespoon of oil.
  6. Return to the oven for another 5-10 minutes or until they crisp up. Remove from oven again and top with crumbled bacon and shredded cheese. Bake again until the cheese is melted and bubbly.
  7. Garnish with dollops of sour cream and sliced green onion.

Recipe adapted from Season and Suppers.

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