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Fully Loaded Crash Hot Potatoes

Potatoes, I love ’em!
Taters, spuds, whatever you call them, they make my tummy very very happy.
Possibly it is because I was raised by two mid-westerners.
My Dad was a true meat and potatoes kind of guy.
Don’t give him foo-foo sides or fancy entrees. All he needed was a hunk of beef and a big fat potato (slathered in butter of course) and he was in his own food heaven. 

And I do not discriminate in my affection.
Give me Yukon, Idaho, red, sweet, or all at once.
Well maybe no all at once. 
That would be a bit much.
Just a bit.
But sometimes I run out of new ideas on how to prepare my starchy little beauties. 
This was one of those days.
I knew I wanted a potato, but fried, mashed, baked?….Nothing was screaming out at me.
So where did I go?
Well, Pintrest of course!!
There I came across a recipe from The Pioneer Woman for what she called Crash Hot Potatoes.
But I like my taters loaded up with everything but the kitchen sink. So I decided to take a good thing, and make it even better.
It was funny. If Kevin asked me once, he asked me 100 times.
“Now what kind of potatoes are you making?”
I guess Crash Hot Potatoes doesn’t mean a thing if you have never had them right?
But after everything was said and done, and they came out of the oven, all he could do was drool. Words were not an option for him at that point.
He ate one right off the baking sheet before I could even get it to his plate!
Now he knows what Crash Hot Potatoes are.
Although now he just says, “When are you going to make those potato thingys again?”
It’s OK, 
I know what he means.

Fully Loaded Crash Hot Potatoes

Bobbi Burleson
Fully Loaded Crash Hot Potatoes

Crispy little baked potatoes, smashed, and loaded with all of your favorite toppings.


  • 12 whole new potatoes or baby Yukon golds
  • 3 tablespoons olive oil
  • Kosher salt
  • Fresh cracked black pepper
  • 1 1/2 cups of shredded cheddar jack cheese
  • 3/4 cup Greek yogurt
  • 6 slices of bacon
  • 2 tablespoons fresh chives,chopped

Equipment Used


  1. Preheat the oven to 350 degrees F.
  2. Bring a large pot of salted water to a boil. Add the potatoes and cook them until they are fork-tender, 10 to 15 minutes.
  3. Meanwhile cook the bacon until crisp. Remove to a paper towel to drain and cool.
  4. On a baking sheet, drizzle the olive oil. Place the potatoes on the baking sheet leaving room between each potato.
  5. With a potato masher, gently press down each potato until it slightly mashes. Brush the tops of each crushed potato with more olive oil. Sprinkle them with salt and pepper.
  6. Bake for 20-25 minutes until golden brown.
  7. Sprinkle each potato with 2 tablespoons of the shredded cheese and return to the oven for 2 to 3 minutes, or until cheese has melted.
  8. Top with 1 tablespoon of the Greek yogurt, bacon pieces, and chives.

Yield: 4 servings
Prep Time: 00 hrs. 05 mins.

Cook time: 00 hrs. 32 mins.
Total time: 37 mins.
Tags: potatoes, baked

Nutritional information via Calorie Count

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  1. i really love this recipe, boobi. it is like fireworks in my mounth and with your proper guidance i am glad i was able to execute it well.

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About Me

Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….

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