Description
Crispy smashed baby potatoes baked until golden and topped with cheese, bacon, sour cream, and chives.
Ingredients
- 2 pounds baby yellow potatoes
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- ¾ cup shredded cheddar cheese
- ⅓ cup sour cream
- 4 slices bacon, diced
- 2 tablespoons fresh chives, chopped
Instructions
- Boil potatoes in salted water until tender, about 15–20 minutes.
- Drain and place on a baking sheet.
- Smash each potato gently using a glass or masher.
- Drizzle with olive oil and season with salt and pepper.
- Bake at 425°F (220°C) for 20–25 minutes until crispy.
- Top with cheese and bacon, then bake 5 more minutes.
- Finish with sour cream and chives before serving.
Notes
- Dry potatoes well for maximum crispiness.
- Don’t overcrowd the baking sheet.
- Add toppings just before serving for best texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes