Make these delicious Bacon Cheddar Smashed Potatoes for a delicious side dish or appetiser! Crispy smashed potatoes topped with bacon & cheddar. Serve up with your favourite dipping sauces!

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If you love potato recipes, you’ll want to make these Bacon Cheddar Smashed Potatoes. These are a great make ahead party food for the Holiday season ahead. They require only 6 ingredients and can be prepped in the morning and baked just before serving!

Check out 15 Best Potato Recipes!

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What Are These Smashed Potatoes Like

• Difficulty – This recipe only requires 6 ingredients and it can be prepped in advance and kept covered in the fridge up to 8 hours before baking.
• Taste – These smashed potatoes are a great Appetizer for parties. They are a little crisp, can be hand held and have the perfect amount of cheese and bacon on the top.
• Serving – This recipe easy serves six servings. Remember, in the recipe card at the bottom of the post you can easily adjust servings to suit.

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Ingredients

• Baby potatoes – For this recipe it’s best to use small baby potatoes. These potatoes are easily found in the produce section of most supermarkets.
• Cheddar cheese – I used a sharp cheddar cheese, but any kind of cheese will work.
• Bacon bits – I used homemade bacon bits for a great flavour./2 cup bacon bits
• Olive oil – These smashed potatoes are brushed with olive oil before baking.
• Salt – Regular table salt is used to season the potatoes.
• Parsley – I garnished these with a little fresh parsley as soon as they were baked.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 375 degrees F/190 degrees C. Have ready a large baking tray and set aside.
2. Boil potatoes– Cook baby potatoes in boiling water for 20 minutes or until they are soft when stabbed with a fork. Remove from heat and drain the water.
3. Smash the potatoes – Arrange the cooked potatoes on a large baking tray. Use the bottom of a glass to flatten out the potatoes. Careful so the potatoes don’t fall apart with smashing them with the glass.
4. Top potatoes – Brush the smashed potatoes with olive oil and season with salt. Top with cheddar and bacon bits.
5. Bake – Bake between 20 – 25 minutes until golden and crisp. Remove from oven and leave a few minutes to set for serving.
6. Serve – Garnish with fresh herbs and serve with your favourite dipping sauces.

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Recipe Tips

• Use small potatoes – It’s best to use small baby potatoes for this recipe. That way you will get the perfect size appetizer size smashed potato.
• Don’t over boil the potatoes – Remember to just cook the potatoes until fork tender. If you boil them too long, they will easily break apart.
• Prep ahead – These can be prepped up to eight hours before hand. Just cover them and keep them in the fridge until time to bake and serve.

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Substitutions

• Baby potatoes – Although baby potatoes work best, you can use fingerling potatoes or small red potatoes.
• Sharp cheddar cheese – Use any kind of cheddar, Gouda, Harvarti, mozzarella or other cheese that you prefer.
• Bacon bits – I cooked and crumbled my own bacon. Alternatively, you could just as easily use store bought bacon bits.
• Herbs – I topped these off with fresh parsley for a touch of freshness. Fresh chives would also work great.

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Serving

This is a great dish to serve before a dinner, with drinks, when entertaining or as a quick snack food. Serve it as part of a bigger Appetizer spread for a party and serve it with some of the dips below!

• Honey Garlic Sauce
• Blue Cheese Dip
• Sour Cream
• Classic Barbecue Sauce
• Sweet and Sour
• Dijon Mustard & Honey Dipping Sauce
• Garlic Alioli
• Minted Garlic Dip
• Sriracha
• Jalapeño
• Sweet-and-Sticky Sauces
• Ranch dressing

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Frequently Asked Questions

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