Ultimate Loaded Smashed Potatoes: A Game-Changing Side Dish

As a culinary enthusiast who’s perfected this recipe through countless iterations, I can confidently say these loaded smashed potatoes are a game-changer. This dish transforms humble potatoes into a spectacular side that often steals the show from the main course. Drawing inspiration from both American loaded baked potatoes and Eastern European potato traditions, this recipe creates an irresistible combination of crispy exteriors and creamy interiors.

Time Requirements

• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 60-65 minutes
• Servings: 4-6 people

Ingredients

For the Potatoes

• 9 medium potatoes (1.8kg/4 lbs), uniform in size
• 2 tablespoons (30ml) vegetable oil
• Salt and black pepper to taste

For the Vegetable Topping

• 1 medium white onion (150g/5.3 oz), finely diced
• 2 cloves garlic, minced
• 1 medium carrot (100g/3.5 oz), finely diced
• 1 yellow bell pepper (120g/4.2 oz), finely diced
• 1 medium tomato (150g/5.3 oz), diced

For the Cheese Layer

• 100g (3.52 oz) mozzarella cheese, freshly grated
• 80g (2.82 oz) cream cheese, brought to room temperature

Fresh Herbs

• 3 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh dill, finely chopped

Detailed Instructions

1. Initial Preparation

1. Position your oven rack in the middle and preheat to 200°C/400°F.
2. Select potatoes of similar size to ensure even cooking.
3. Wash potatoes thoroughly under cold water, scrubbing to remove any dirt.
4. Fill a large pot with water, add a generous pinch of salt, and bring to a boil.

2. Cooking the Potatoes

1. Add cleaned potatoes to boiling water.
2. Cook for 20-25 minutes or until fork-tender but not falling apart.
3. Test doneness by inserting a fork – it should meet slight resistance.

3. Preparing the Vegetable Topping

While potatoes are boiling:

1. Heat vegetable oil in a large skillet over medium heat.
2. Add diced onions, cook until translucent (4-5 minutes).
3. Add minced garlic, sauté for 1 minute until fragrant.
4. Incorporate diced carrots, cook for 3-4 minutes until slightly softened.
5. Add diced yellow pepper, continue cooking for 2-3 minutes.
6. Add diced tomatoes, season with salt and pepper.
7. Cook until vegetables are tender but maintain their shape.
8. Stir in half of the mixed fresh herbs.
9. Remove from heat and set aside.

4. Assembling and Baking

1. Line a large baking sheet with parchment paper.
2. Drain cooked potatoes and let cool for 5 minutes.
3. Place potatoes on prepared baking sheet, leaving space between each.
4. Using a flat-bottomed glass or measuring cup:

• Gently press each potato until it cracks open
• Apply even pressure but don’t completely flatten
• Aim for about 1-inch thickness

1. Season generously with salt and pepper.
2. Mix softened cream cheese with remaining fresh herbs.
3. Top each potato in layers:

• Vegetable mixture
• Herbed cream cheese dollops
• Grated mozzarella

1. Bake for 15-20 minutes until:

• Cheese is completely melted
• Edges are golden brown and crispy
• Tops are bubbling

Pro Tips for Perfect Results

• Always start with cold water when boiling potatoes.
• Salt the boiling water generously – it should taste like sea water.
• Don’t over-boil the potatoes; they should hold their shape when smashed.
• Let potatoes cool slightly before smashing to prevent them from falling apart.
• For extra crispy results, brush potatoes with oil before adding toppings.

Variations and Additions

• Protein Options:
• Crispy bacon bits
• Diced ham
• Grilled chicken pieces
• Cheese Variations:
• Sharp cheddar
• Gruyère
• Fontina
• Additional Toppings:
• Sautéed mushrooms
• Roasted garlic
• Caramelized onions

Nutrition Information

Per serving (based on 6 servings):

• Calories: 420
• Protein: 12g
• Carbohydrates: 58g
• Fat: 18g
• Fiber: 6g
• Sodium: 380mg

Storage and Reheating

• Store leftovers in an airtight container for up to 3 days.
• Reheat in a 180°C/350°F oven for 10-15 minutes.
• For best results, add fresh cheese before reheating.

Make-Ahead Instructions

1. Boil and smash potatoes up to 24 hours ahead.
2. Prepare vegetable mixture in advance.
3. Store components separately in refrigerator.
4. Assemble and bake just before serving.

These loaded smashed potatoes combine the best of both worlds: the crispy exterior of roasted potatoes with the creamy, loaded toppings of a baked potato. The result is an unforgettable side dish that’s perfect for any occasion, from casual family dinners to special celebrations.