Loaded Barbacoa Crash Potatoes (Gluten-Free, Egg-Free, Nut-Free)
Better than fries. Way better than tater tots. These loaded crash potatoes are crispy, melty, and begging to be your next favorite dinner.
Why You’ll Love These Loaded Crash Potatoes:
If you love loaded fries, tater tots, or nachos… this recipe is your new obsession. We skip the frozen section and use real baby potatoes — smashed, seasoned, roasted until crispy, and piled high with slow-cooked barbacoa and melty cheddar. It's hearty, naturally allergy-friendly, and customizable for almost every diet.
✅ Gluten-Free
✅ Egg-Free
✅ Nut-Free
✅ Sugar-Free
✅ Easily adapted for dairy-free or keto
Essentially you take these adorable little taters, you cook them, you smash them, and you load them up with all of your favorite toppings. For this recipe, we fell in love with a combination of pulled barbacoa (get my easy recipe here), cheddar cheese, pickled radish, red onions, and cilantro but if those flavors don’t tickle your tastebuds, then you can by all means tweak it as you see fit. Some suggestions could include:
Grilled or shredded chicken (BBQ or buffalo chicken would be amazing!)
Marinated steak chunks
Crispy bacon bits
Any cheese that you love
Pico de gallo or salsa
Green or red chili
Guacamole or avocado slices
Sour cream
Ranch dressing
Blue cheese dressing or crumbles (for with the buffalo chicken? Drool!)
And anything else that you might have a craving for
Ingredients You’ll Need
For the Potatoes:
1 (5 lb) bag of small baby potatoes
¾ cup mild oil (avocado or refined coconut work great)
1 tsp cumin
1 tsp Himalayan salt
½ tsp black pepper
1 tsp garlic powder
1 tsp dried oregano
For the Toppings:
1 batch of crispy pulled barbacoa (get the recipe here)
1–2 cups shredded cheddar cheese (or dairy-free alternative)
Pickled radishes
Sliced red onion
Fresh cilantro
Instructions
Boil the Potatoes
Fill a large pot with water, add the potatoes, and boil until fork-tender (about 15–20 minutes).Smash & Season
Preheat oven to 425°F. Line a baking sheet with parchment. Spread out the drained potatoes and smash each gently with a fork. Drizzle with oil and sprinkle on all the spices.Bake Until Crispy
Roast the smashed potatoes for 30 minutes, or until golden and crispy on the edges.Load Them Up
Top the potatoes with pulled barbacoa and sprinkle on cheddar cheese. Pop the tray back in the oven for 5 minutes until the cheese melts.Add Fresh Toppings & Serve
Add pickled radish, red onion, cilantro — and any other favorites like sour cream or avocado slices. Serve immediately!
Make It Your Way (Customizable Diet Tips)
Dairy-Free? Use a plant-based shredded cheddar or skip the cheese entirely and focus on the toppings.
Keto-Friendly? Use fewer potatoes or sub with roasted cauliflower florets and load up the barbacoa.
Vegetarian? Swap the barbacoa for BBQ jackfruit, lentils, or grilled mushrooms.
Storage Tips
Leftovers can be stored in an airtight container in the fridge for 3–4 days. Reheat in an oven or air fryer to crisp them back up — just add toppings after heating!
Why Crash Potatoes?
They’re more rustic, flavorful, and satisfying than tater tots. You get crispy edges and creamy centers. And because they’re made from real ingredients, you can layer on flavor without feeling like you're eating junk food.
Conclusion
Loaded Crash Potatoes with Barbacoa are everything you love about comfort food, made from real, whole ingredients. Whether you’re hosting a party or just throwing together a quick dinner with leftovers, this recipe delivers every time.
✅ Easy
✅ Customizable
✅ Totally crave-worthy
Loaded Crash Potatoes with Barbacoa
