If you’re looking for a recipe that combines crispy, cheesy, and zesty flavors all in one bite, these Chicken Tostada-Inspired Smashed Potatoes are exactly what you need! Think of them as a cross between loaded nachos and a classic tostada, but served on a base of crispy smashed potatoes. This dish is perfect for game day, a casual dinner, or as a show-stopping appetizer.
Video can be found here!
Why You’ll Love This Recipe
• Versatile: Use rotisserie chicken for convenience or poach your own for a fresher, healthier option.
• Customizable: Pile on your favorite toppings like sour cream, extra cheese, or even hot sauce.
• Crowd-Pleasing: These smashed potatoes are finger food-friendly, making them perfect for gatherings or family-style meals.
Serving Suggestions
These smashed potatoes are a meal on their own, but you can pair them with:
• A side of Mexican rice or beans.
• Fresh salsa or pico de gallo for dipping.
• An ice-cold margarita for the ultimate fiesta vibe!
Pro Tips for Success
• Make Ahead: Boil the potatoes and shred the chicken in advance to save time.
• Switch It Up: Try ground turkey or black beans as a topping for a different spin.
• Extra Crispy Potatoes: Flip the smashed potatoes halfway through baking for maximum crispiness.
Chicken Tostada Inspired Smashed Potatoes
Ingredients
- 1lb chicken breasts/tenderloins (you could use rotisserie as well)
- Taco seasoning (I used Siete)
- 1.5 lb bag little red potatoes (16-22 potatoes)
- 8oz block colby jack cheese, grated
- 1 large beefsteak tomato, diced
- 1-2 avocados, mashed
- 1/4 red onion, finely diced
- 2 limes, 1 for guacamole and 1 for serving
- Small bunch cilantro, chopped
- Salt and pepper
- Sour cream (optional)
Instructions
- Preheat the oven to 450°F. Bring a pot of salted water to a boil and cook the potatoes for 10-15 minutes, until fork-tender.
- Place raw chicken in single layer of a large pot (if using breasts, cut slits down center). Pour in enough water to cover 1 inch above chicken. Over medium heat, bring water to a gentle simmer, not a boil or the chicken can get tough. Once at a simmer, reduce heat to low for 10-15 minutes and chicken has internal temperature of 165°F. Allow chicken to rest for 5 minutes before shredding.
- Drain and arrange potatoes on a parchment-lined baking sheet. Use a jar or glass to gently smash each potato. Drizzle with olive oil, season with salt and pepper, and bake for 15 minutes until crispy.
- While the potatoes are in the oven, shred chicken and add to a pot or frying pan. Over medium heat, toss in taco seasoning and 1/3 cup over water. Allow to cook for a couple minutes to thicken and remove from heat.
- Remove potatoes from the oven. Top with chicken and shredded cheese. Return to the oven for 5-8 minutes until the cheese is melted and bubbly.
- Meanwhile, prepare remaining toppings; tomato and guacamole. To make guacamole, mix together avocado, cilantro, red onion, juice of 1 lime, salt and pepper.
- Remove potatoes from oven once more. Top with tomatoes, guacamole and additional fresh cilantro. Serve with sour cream and lime. Enjoy!
