Main Dishes
Loaded Holiday Smashed Potatoes Recipe
Prep
25 minutes
Cook
1 hour
Yield
8 -12
🥔 These loaded smashed potatoes with stuffing and cheese are ultra-crispy, insanely delicious, and perfect for holidays! Your new favorite potato recipe is here!
This loaded smashed potatoes recipe is everything you never thought you needed in your life and so much more. If you’re a big fan of stuffing during the holiday season, then these potatoes are about to become your new favorite side dish because they combine all the deliciousness of classic stuffing but with crispy, smashed potatoes as the base. Yep, you heard me correctly—potatoes plus stuffing equals pure magic on your holiday table.
❤️ Why You’ll Love This Smashed Potatoes Recipe
- Low Prep Time: Prep this recipe in just 25 minutes, then let your oven do the rest of the work.
- Reduces Food Waste: Perfect way to use up leftover stale bread, cooked potatoes from previous meals, or even leftover turkey.
- Customizable: Easy to make vegetarian, vegan, or gluten-free, and you can add or omit toppings based on preferences.
🍲 Ingredients
Baby Potatoes – These small, thin-skinned potatoes are ideal for smashing because their size creates the perfect ratio of crispy surface area to fluffy interior. Baby potatoes or small Yukon Golds (about 1.5-2 inches in diameter) hold together well when smashed and develop an incredible golden-brown crust while staying creamy inside. Potatoes provide complex carbohydrates for sustained energy, fiber to keep you full longer, vitamin C for immune support, and potassium for heart health, plus they’re loaded with antioxidants that may help reduce inflammation.
Leftover Bread – Any stale or leftover bread works beautifully for the stuffing topping, from white bread and sourdough to challah and brioche. Using day-old or slightly stale bread is actually preferred because it absorbs the vegetable stock and seasonings without becoming mushy, creating a flavorful, textured topping that crisps up beautifully in the oven. This is a fantastic way to reduce food waste while adding incredible flavor and substance to your loaded smashed potatoes.
👩🍳 How to Make This Smashed Potatoes Recipe
Boil the Potatoes:
- Fill a large pot with water, add 1-2 tablespoons of salt (this seasons the potatoes from the inside), and bring to a boil over high heat.
- Optional: Add ½ teaspoon baking soda to the boiling water—this creates a rougher surface on the potatoes that crisps up even better when baked.
- Add the baby potatoes (about 1.5-2 inches in diameter) and cook until completely fork-tender, about 20-30 minutes. A knife should slide through easily with no resistance.
- Remove from heat and drain the potatoes thoroughly. Let them steam-dry in the colander for 5 minutes—this removes excess moisture for maximum crispiness.
First Bake:
- Preheat the oven to 400°F and line a large baking sheet with parchment paper. Don’t overcrowd the pan—use two sheets if needed to give potatoes space.
- Transfer the dried potatoes to the prepared baking sheet, spacing them 2-3 inches apart.
- Using a metal spatula, large fork, or potato masher, firmly press down on each potato to smash it to about ½-inch thickness. Keep them in one piece—you want them smashed, not broken apart.
- Drizzle generously with olive oil (about 2-3 tablespoons) and season with salt and pepper.
- Bake for 20-25 minutes until the bottoms are deeply golden brown and crispy. Don’t peek too early—let them develop that crust!
Prepare the Stuffing Topping:
- While the potatoes bake, finely dice the onion, carrot, and celery and transfer to a medium-sized bowl.
- Finely chop the fresh sage and mince the garlic cloves, adding them to the bowl with the vegetables.
- Tear the leftover bread into small, grape-sized pieces or smaller. Add to the bowl. For gluten-free, use certified gluten-free bread.
- Add the vegetable stock, salt, and pepper. Mix thoroughly with your hands until the bread is moistened and well combined. The mixture should be moist but not soggy. Set aside.
Prepare the Cheese Mixture:
- In a small bowl, add the cream cheese (or vegan cream cheese) and stir to soften slightly.
- Add the grated cheddar cheese (or vegan cheese) and finely chopped fresh sage. Mix until combined—the mixture will be thick and spreadable.
Second Bake with Toppings:
- Remove the potatoes from the oven and let cool for 2-3 minutes. They’re very hot!
- Using a metal spatula, carefully flip each potato over to expose the crispy, golden-brown bottom.
- Drizzle the remaining ¼ cup olive oil over all the potatoes, adding more salt and pepper.
- Evenly distribute the stuffing mixture over and around the potatoes, piling it on top and filling in any gaps on the pan.
- Using a spoon or your hands, place small dollops of the cheddar cheese mixture on top of each potato and throughout the stuffing.
- Season the top with additional salt and pepper.
- Bake for 30 minutes until the stuffing is golden, the cheese is beautifully melted and bubbling, and everything is crispy.
- Optional: For extra-crispy edges, increase heat to 425°F for the last 10-12 minutes, or place under the broiler for 1-2 minutes at the end (watch carefully to prevent burning).
Serve:
- Serve immediately while hot and crispy, topped with gravy, sour cream, or vegan sour cream. Garnish generously with fresh chives, green onions, or your favorite herbs.
Air Fryer Method:
- After boiling and drying potatoes, smash them on a cutting board. Brush with oil and air fry at 400°F for 7-8 minutes. Flip, add more oil and seasonings, and air fry for another 6-8 minutes until crispy. Add stuffing and cheese toppings, then air fry for 3-5 more minutes to melt and brown. Work in batches if needed.
🪄 Tips and Tricks
- Salt the Water: Generously salt your boiling water like pasta water—this seasons the potatoes from the inside out.
- Dry Thoroughly: Let potatoes steam-dry for 5 minutes after draining to remove excess moisture for crispier results.
- Don’t Crowd: Give potatoes plenty of space on the baking sheet so they crisp rather than steam.
- Thickness: Smash to about ½-inch thickness for the perfect balance of crispy edges and fluffy centers.
🗒 Variations
- Loaded Bacon Smashed Potatoes: Top with crispy crumbled bacon, sour cream, and chives for classic loaded potato flavor.
- Turkey Topped: Add shredded leftover turkey or chicken on top for a protein-packed version.
- Egg Topped: Crack 2-3 eggs over the potatoes during the last 10 minutes of baking for a brunch-worthy dish.
- Simpler Version: Skip the stuffing entirely and just top with cheese, butter, sour cream, and chives for classic smashed potatoes.
- Caramelized Onion: Add caramelized onions to the stuffing mixture or as a topping for sweet, savory depth.
🗒 Substitutions
- Cheese: Replace cheddar with Gruyère, mozzarella, Gouda, or any melty cheese you love, or use vegan cheese alternatives.
- Cream Cheese: Swap for vegan cream cheese, Greek yogurt, or sour cream for different tangy flavors.
- Herbs: Use fresh thyme, rosemary, or parsley instead of sage, or try a combination of your favorites.
- Bread: Any bread works—sourdough, whole wheat, gluten-free bread, or even cornbread for Southern flair.
👩🍳 Best served with
- Roasted Spatchcock Chicken
- Roasted Chicken and Potatoes with Champagne Gravy
- Vegan Cranberry Sauce
- Hasselback Marinated Salmon and Black Lentil Salad
👝 How to Store Leftovers
Store loaded smashed potatoes in an airtight container in the refrigerator for 3-4 days. To reheat and restore crispiness, spread on a baking sheet and warm at 350°F for 10-15 minutes, or use an air fryer at 350°F for 5-7 minutes. You can also freeze cooked smashed potatoes (tightly wrapped) for up to 1 month. Thaw overnight in the fridge, then re-crisp in the oven or air fryer before serving.
🤔 Common Questions
Baby potatoes, small Yukon Golds, or red potatoes (about 1.5-2 inches in diameter) work best because their size creates the perfect ratio of crispy surface to creamy interior. Avoid large russet potatoes as they can fall apart when smashed. Look for potatoes that are uniform in size so they cook evenly.
The key is boiling until completely fork-tender, drying them thoroughly for 5 minutes after draining, using enough oil (don’t be shy!), not overcrowding the pan, and baking long enough on the first side (20-25 minutes) to develop a deep golden crust. Adding ½ teaspoon of baking soda to the boiling water also creates a rougher surface that crisps up beautifully.
Yes! This recipe is already vegetarian by default. For vegans, use vegan cream cheese and vegan cheddar cheese. For gluten-free, use certified gluten-free bread for the stuffing, or skip the stuffing entirely and do cheese and herbs. All the crispy potato goodness remains!
Absolutely! You can boil the potatoes up to 2 days ahead and store them in the fridge. On serving day, bring to room temperature, then smash and bake as directed. Fully cooked loaded smashed potatoes can be made 1-2 days ahead and stored covered in the fridge. Reheat at 350°F for 10-15 minutes to restore crispiness.
The stuffing is completely optional! For simpler smashed potatoes, skip the stuffing mixture entirely and just top with butter, cheese, sour cream, chives, and bacon if desired. They’ll still be incredibly delicious with that signature crispy-creamy texture.
Yes! After boiling and drying the potatoes, smash them and brush with oil. Air fry at 400°F for 7-8 minutes, flip, add more oil, and air fry another 6-8 minutes until crispy. Add toppings and ai
They weren’t boiled long enough to be fork-tender, or they were smashed too aggressively. Cook until a knife slides through easily, then smash firmly but not violently. The potato should flatten but stay in one piece.
Parchment paper prevents sticking and makes cleanup a breeze, plus it helps achieve even browning. If you don’t have parchment, use a silicone baking mat or generously grease your sheet pan.
Loaded Holiday Smashed Potatoes Recipe
Ingredients
- 1.5 lbs baby potatoes
- ¼ cup olive oil
- ½ medium onion
- 1 medium carrot
- 1 ½ celery stalks
- 4 garlic cloves
- 1 ½ tbsp fresh sage chopped
- 2 cups leftover bread
- ¼ cup vegetable broth
- 1 cup cheddar cheese
- 1/3 cup cream cheese
- 1 tbsp fresh sage chopped
- ¼ cup olive oil
- salt
- black pepper
- fresh chives
Instructions
- Fill a large pot with water, and bring it to a boil over high heat.
- Add the baby potatoes and cook until soft. This may take 20 – 30 minutes.
- Remove from heat and drain the potatoes, allowing them to dry in a colander for 5 minutes.
- Preheat the oven to 400F, and prepare a baking sheet with parchment paper.
- Transfer the potatoes to the baking sheet.
- Using a metal spatula, large fork, or potato masher, squish each potato ensuring they still stay in one piece.
- Drizzle the potatoes with the first amount of olive oil, and sprinkle salt & pepper.
- Bake for 20-25 minutes, until the bottoms are golden brown.
- While the potatoes bake prepare the toppings.
- For the stuffing, finely dice the onion, carrot, and celery, and transfer to a medium-sized bowl.
- Chop the fresh sage and mince the garlic cloves, adding them to the bowl.
- Take the leftover bread and rip it into small pieces- around the size of a grape or smaller. Add this to the medium-sized bowl.
- Add the vegetable stock, salt & pepper. Mix with your hands until well combined. Set aside.
- In a small bowl, add the cream cheese and mix slightly to soften.
- Add grated cheddar cheese and finely chopped sage. Mix until combined- it will be thick.
- Remove the potatoes from the oven, allowing them to slightly cool.
- Using a metal spatula, flip over all of the potatoes, exposing the crisp, golden bottom.
- Drizzle the ¼ cup of olive oil over all of the potatoes, adding more salt & pepper.
- Evenly spread the stuffing mixture over the potatoes, and put excess amounts around the edges.
- With a spoon or your hands, distribute small amounts of the cheddar cheese mixture on top of the potatoes/stuffing.
- Add more salt & pepper.
- Bake for 30 minutes, until golden & cheese are beautifully melted.
- Serve immediately, with the addition of gravy, sour cream, or vegan sour cream. Garnish with fresh chives or herbs.
To die for! Maria knows how to make a mean potato dish but she’s outdone herself with this one. Impress family with this dish and elevate your regular boring mashed potato’s.
Thank you so much, Michelle!