This post is sponsored by on behalf of Mazola® Corn Oil.

I’m always looking for new ways to find healthier swaps when it comes to cooking! When I had a major craving for some potato skins, I wanted to experiment and create a better-for-you recipe. This recipe for crispy loaded smashed potatoes are addictively good and have healthier ingredients swaps for a guilt-free appetizer or main meal side. They’re ready in 30 minutes and will quickly become a family favorite!

These smashed potatoes have all the taste and fixin’s of a loaded baked potato, with a whole lot more yummy crispiness and way less fat! For this recipe, I swapped out 3 ingredients for their healthier alternatives and you wouldn’t even have a clue! The swaps in this recipe drastically reduce the saturated fat content to allow for a more wholesome and lighter recipe.

I swapped out extra virgin olive oil (EVOO) for Mazola® Corn Oil (a clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil). Mazola Corn Oil is a smart, heart-healthy choice and I love how versatile it is (can be used in baking, grilling, sautéing, stir-frying or even used for marinades or dressing).

Switching to corn oil was a great fit for this recipe as it has a high smoke point (450ºF). These potatoes are baked at a high temperature to give them their crispy texture without sacrificing flavor (it has a neutral taste to allow the natural flavors of other ingredients to stand out).

Instead of high fat sour cream, I used non-fat Greek yogurt. The greek yogurt gives a creamy delicious and tart pop, without all the extra fat. To lower the fat even more, turkey bacon was subbed for regular bacon to allow some delicious bacon goodness without all the extra calories (choose lower sodium turkey bacon for an ever better swap)!

These wholesome crispy loaded smashed potatoes are so simple to make and come together in 30 minutes! Whether you eat them as an appetizer or serve them alongside roasted chicken or pork chops, they’re definitely going to be a hit!

Crispy Loaded Smashed Potatoes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Servings 20 small potatoes


  • 1.3 pound small baby potatoes (about 20 potatoes) I prefer gold for a creamier texture, washed
  • 3 Tbsp Mazola Corn Oil
  • 6-7 strips turkey bacon cut into small pieces
  • 1/2 cup plain non-fat Greek yogurt
  • 1-2 green onions sliced
  • 1/2 tsp garlic powder
  • salt and pepper to taste


  • Preheat oven to 450º F. Bring pot of water to boil.
  • Add potatoes to pot to boil for about 10 minutes or until tender. Drain potatoes and place in medium bowl.
  • Drizzle potatoes with 2 Tbsp of Mazola corn oil, season with garlic, salt and pepper to taste.
  • Grease a large baking sheet with 1 Tbsp Mazola Corn Oil. Place potatoes on tray and smash with potato masher, bottom of glass or heel of hand (make sure they're cool to touch if using hand!). The thinner they are, the more crunchy they'll be.
  • Bake for 20 minutes or until golden and crispy.
  • Top with a dollop of Greek yogurt, turkey bacon and sprinkle green onions on top! Serve warm.


Note: In a time crunch, potatoes can be cooked in the microwave instead of boiled.

To learn more about Mazola Corn Oil and it’s health claims, see

What are your favorite potato toppings?

light healthy loaded crispy smashed potatoes

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