Smashed Potatoes With Cheese

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Smashed potatoes with cheese is a potato lover’s dream. These potatoes are seasoned with cayenne pepper, freshly ground black pepper, and ground paprika, are covered in melty cheese, and served with chopped green onions and sour cream. 

Cheesy smashed potatoes with a dollop of sour cream.

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In less than an hour, you can have a delicious cheesy potato side dish that can be served with roasted or baked chicken or beef and sauteed green beans with mushrooms

This vegetarian side dish is easy to make, delicious, and filling!

How to Make Smashed Potatoes with Cheese

overhead image of smashed potatoes with cheese ingredients on a table

Step one. Bring a large pot of water to a boil with 2 tablespoons of salt. Gently add in the potatoes, and boil them until they are fork-tender. Then drain.

Step two. Smash the potatoes on a sheet pan one at a time with a heavy bottom cup or mason jar. 

Step three. Next, season the potatoes with salt, freshly ground black pepper, cayenne pepper, ground paprika, and a drizzle of olive oil or homemade ghee

Step four. Cover the potatoes with shredded cheddar cheese, then bake in a 400F oven for 20 minutes, or until the potatoes are crispy and the cheese is golden brown and bubbly. 

Step five. Serve with chopped green onions and sour cream. Enjoy!

Over head image of easy baked smashed potatoes with cheddar cheese

Recommended Tools

Kitchen aid shredder attachment, perfect for shredding the cheese

Heavy-bottomed cup or mason jar

Stainless steel sheet pans

Frequently Asked Questions

Are Smashed Potatoes The Same as Mashed Potatoes?

The process of making smashed potatoes and mashed potatoes is similar. You boil both of them before moving on to the next steps, but there are a few key differences. 

Smashed potatoes do not boil for as long as mashed potatoes (just until fork tender) because you want them to hold their shape when you smash them with a heavy bottom cup or mason jar. You want to be able to bite into them after they are baked.  If you are making smashed potatoes you want crispy outsides and buttery soft insides. 

While for mashed potatoes, the goal is to boil them for as long as possible before mashing them with a fork or potato masher. If you are making mashed potatoes you want soft, creamy, and buttery potatoes with little to no texture. Check out this recipe for the best Creamy Garlic Mashed Potatoes!

How do you store cheese smashed potatoes?

You can freeze the potatoes in a single layer and store them in a freezer-safe container for a few weeks. Or you can store them in an airtight container or plastic baggie in the refrigerator for up to a week. 

Are smashed potatoes good reheated?

Cheesy smashed potatoes are great reheated! I love to reheat mine with a little bit of extra cheese!

overhead of smashed yukon gold potatoes with shredded cheese, green onions, and sour cream.

Looking For More Potato Recipes?

Crispy Breakfast Potatoes

Creamy Garlic Mashed Potatoes with Heavy Cream

Crispy Shredded Hash Browns

Loaded Baked Potato Soup

Roasted Fingerling Potatoes

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over head of paprika seasoned smashed potatoes on a sheet pan

Smashed Potatoes With Cheese

Smashed potatoes with cheese is a potato lover’s dream. These potatoes are seasoned with cayenne pepper, freshly ground black pepper, and ground paprika, are covered in melty cheese, and served with chopped green onions and sour cream.
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Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 5 servings
Calories: 461kcal
Cost: $8

Equipment

Ingredients

  • 2.5 lb Yukon gold potatoes 10 small-medium potatoes
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon ground paprika
  • 4 tablespoons olive oil or ghee
  • 2 cup shredded cheddar cheese
  • 2 green onions chopped
  • Dollops of sour cream for serving

Instructions 

  • Preheat oven to 400 degrees Fahrenheit.
  • Boil a large pot of water with 2 tablespoons of salt. Gently add the potatoes to the hot water. 
  • Boil the potatoes for 30 - 40 minutes or until they are fork-tender, then drain. Smash the potatoes one at a time onto a sheet pan using a heavy bottom cup or mason jar. 
  • Next, mix all the seasonings together - salt, freshly ground black pepper, cayenne pepper, and ground paprika and evenly sprinkle across the potatoes. Drizzle with olive oil or ghee, then cover with the shredded cheddar cheese. 
  • Bake until the potatoes are crispy and the cheese is golden and melty about 20 minutes.
  • Serve with chopped green onions and sour cream. Enjoy!

Notes

How to store in the freezer -  Freeze the potatoes in a single layer, then store them in a freezer-safe container for a few weeks.
How to store in the refrigerator - Store the smashed potatoes in an airtight container or plastic baggie in the refrigerator for up to a week. 

Nutrition

Calories: 461kcal | Carbohydrates: 41g | Protein: 15g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 45mg | Sodium: 543mg | Potassium: 1012mg | Fiber: 5g | Sugar: 2g | Vitamin A: 647IU | Vitamin C: 46mg | Calcium: 352mg | Iron: 2mg

All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.

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