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Loaded Smashed Potatoes

Dylan and Cal make loaded smashed potatoes as a football snack
Dylan and Cal make loaded smashed potatoes as a football snackNathan Congleton / TODAY

Chef notes

We love football snacks on Sundays, so my mother-in-law made these one weekend and Calvin loved them. They're like an easier potato skin without wasting the inside of the potato, which makes them more filling. My kids like them for lunch too, so it's perfect when there are some left over.


  • 3 pounds baby potatoes
  • 1 pound bacon
  • olive oil
  • salt and freshly ground black pepper
  • 2 bags shredded cheddar Jack cheese
  • sour cream
  • 3 scallions or a handful of chives, chopped



Preheat oven to 400 F. Line a baking sheet with parchment paper.


Bring a pot of salted water to a boil. Boil potatoes until fork tender.


Lay the strips of bacon on the prepared baking sheet. Place in the oven and cook until bacon crispy. Once cool, crumble bacon.


After potatoes have cooked and cooled slightly, place on a baking sheet covered with nonstick foil, then use a flat-bottom glass to smash each potato. Don't smash too hard or else they'll fall apart and stick to the glass.


Spray or drizzle smashed potato with olive oil, salt and pepper. Sprinkle with cheese. Bake until crispy.


Remove from the oven, then top each with bacon, sour cream and scallions or chives.