Cheesy Smashed Potatoes

Crispy on the outside, fluffy on the inside, and covered in melted cheese, smoky bacon, and chives—these Cheesy Smashed Potatoes are pure comfort in every bite. Drizzle them with a cool avocado crema, and you’ve got the kind of side dish that steals the spotlight.

Whether you’re looking for an easy cheesy smashed potatoes recipe or just need something irresistible to serve with steak, these smashed cheesy potatoes deliver every time. They’re especially perfect alongside my Steak Fajitas for the ultimate dinner combo.

What Makes This Recipe So Good

These Cheesy Smashed Potatoes are everything you want in a side dish — crispy edges, gooey melted cheese, and bits of golden bacon that add irresistible crunch and flavor. Each bite is the perfect mix of creamy potato, smoky saltiness, and rich cheddar goodness.

What really sets this cheesy smashed potatoes recipe apart is how simple it is to make. You don’t need fancy ingredients or equipment — just boil, smash, and bake until you’ve got crispy cheesy smashed potatoes that disappear in minutes.

What Goes Into Cheesy Smashed Potatoes

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These Cheesy Smashed Potatoes come together with simple ingredients that create layers of texture and flavor — crispy, cheesy, smoky, and creamy all at once. The best part? You probably already have everything you need in your kitchen.

• Potatoes: Yukon Gold or Carisma potatoes work best for their fluffy insides and crisp golden crusts once smashed and roasted.
• Mozzarella Cheese: Melts into the warm potatoes, creating that irresistible gooey pull and creamy flavor we all love.
• Bacon: Adds the perfect salty crunch that takes every bite from delicious to addictive.
• Avocado: Blended with sour cream, garlic, and a touch of salt, it becomes a silky avocado crema that cools and balances the richness of the cheese and bacon.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Cheesy Smashed Potatoes

1. Preheat The Oven: Preheat your oven to broil (or grill) on high heat so it’s ready to crisp the potatoes perfectly.

2. Boil Potatoes: Place potatoes in a pot of salted water and cook, covered, for 30–35 minutes until tender. Drain well and set aside.

3. Prepare The Tray: Lightly grease a large baking sheet with cooking oil spray and arrange the potatoes evenly with space between each.

4. Smash The Potatoes: Gently flatten each potato with a masher until slightly smashed but still holding its shape.

5. Season And Spray: Mist the tops with olive oil spray and season each potato with salt, pepper, and garlic or onion powder.

6. Broil Until Crispy: Broil for about 15 minutes or until the potatoes are golden, crisp, and sizzling around the edges.

7. Add Cheese And Bacon: Top the hot potatoes with mozzarella and crisp bacon, then return to the oven until the cheese melts.

8. Finish And Serve: Sprinkle with chives, season lightly with salt, and serve warm with creamy avocado crema.

These Cheesy Smashed Potatoes are deliciously versatile, pairing beautifully with both cozy comfort dishes and elegant mains. Try them alongside Coq Au Vin as the deep, savory wine sauce and tender chicken perfectly balance the crispy edges and gooey cheese of the potatoes. The rich flavors play off each other in the most comforting way, making it an ideal dinner for cool evenings or special occasions.

For something a little brighter, serve them with Creamy Garlic Butter Shrimp Piccata or Pan Seared Garlic Butter Steak & Mushroom Cream Sauce. The shrimp brings a fresh, lemony contrast while the steak adds hearty richness, and both soak up that cheesy, bacon-studded goodness beautifully. However you pair them, these smashed cheesy potatoes are guaranteed to turn any meal into a restaurant-worthy feast.

Tips For Making Cheesy Smashed Potatoes

• Yukon Gold or Carisma potatoes are my go-to for this recipe because they stay creamy inside while crisping up beautifully on the outside.
• Press the potatoes just enough to flatten them — you want texture and crunch, not mashed potato.
• Let the potatoes steam-dry for a couple of minutes after boiling; that extra dryness is what gives you that golden, crispy finish.
• Freshly grated mozzarella melts smoother and tastes richer than the bagged kind, and it’s absolutely worth the extra step.