Stuffed Smashed Potatoes

A smashed and stuffed potato garnished with sour cream and bacon being lifted from the tray with a spatular.

Potatoes are smashed open and then stuffed (well at least topped) with cheese, sour cream, and bacon to make a great appetizer or side dish. Be sure to pick quality bacon and cheeses to get the best results.

The trick to these extra delicious potatoes is boiling them in salted water first, until nice and tender, then crisping them in the camp oven as the cheese is being melted. If you don’t have an oven available, you can also bake them in a heavy Dutch oven.

Tasting just like a stuffed baked potato, your friends and family won’t be able to resist these smashed versions. You can also load them up with any of your other favorite baked potato toppings.

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Tray of skin on smashed potatoes topped with melted cheese.
Cook the cheese to your prefered donenness, this may be soft and gooey or firm and crispy.
A tray of smashed potatoes topped with melted cheese and garnished with sour cream, bacon pieces and green diced herbs.
The smashed potatoes may be garnished and served directly from the tray they were cooked on.
A tray of skin on potatoes smashed on a baking tray topped with shredded cheese.
Despite being called stuffed it is more topped potatoes, but try and get as much cheese in the cracks and openings to the potatoes as possible.
A bamboo spoon is pushing down on cooked potatoes to smash them open.
A spoon or similar is used to push down on the cooked potatoes to break them open or ‘smash’ them.
A smashed and stuffed potato garnished with sour cream and bacon being lifted from the tray with a spatular.
These stuffed potatoes can be served as a side dish, appetizer, or even a finger food straight from the tray they were cooked on.

Stuffed Smashed Potatoes Recipe

A smashed and stuffed potato garnished with sour cream and bacon being lifted from the tray with a spatular.
Smashed and stuffed potatoes make for a great appetizer or side dish. Potatoes are cooked, smashed, and then topped with cheese and bacon.
Preparation 10 minutes
Cook 35 minutes
Ready in 45 minutes
Servings 6 Servings


  • 2 pounds small yellow potatoes
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded cheddar cheese
  • 4 slices cooked bacon crumbled
  • 1/2 cup sour cream
  • 1/4 cup fresh herbs such as chives, cilantro, or parsley


  • baking tray


  • Place the potatoes in a large pot of salted, boiling water and cook until fork-tender, about 15 minutes. Drain well.
  • Preheat the camp oven or closed grill to 450 degrees F (232 degrees C).
  • Transfer the potatoes to a baking sheet lined with baking paper. Smash each potato with the back of a spoon or similar.
    Tip: If the potatoes are too big cut them in half before smashing.
  • Brush the potatoes with oil and sprinkle generously with salt and pepper.
  • Sprinkle each potato with the parmesan and cheddar cheeses.
  • Bake in the camp oven until the cheese is melted, about 20 minutes.
  • Garnish each potato with bacon crumbles, sour cream, and your selected fresh herb.

Nutritional Information

Calories: 274kcalCarbohydrates: 29gProtein: 10gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 33mgSodium: 313mgPotassium: 724mgFiber: 3gSugar: 2gVitamin A: 501IUVitamin C: 33mgCalcium: 182mgIron: 1mg

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Mark Lambert 6 times BBQ Champion and Bush Cooking recipe contributor

About Mark Lambert

Mark Lambert has been competing in barbecue for almost two decades. during this time he has gone from backyard to multi-time World Champion.

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