Ingredients
Scale
- 1.5 lbs Baby Gold or Red potatoes (uniform size)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and freshly cracked black pepper to order
- 1 cup sharp cheddar cheese, shredded
- 4 slices thick-cut bacon, cooked and crumbled
- 2 tablespoons fresh chives or green onions, sliced
- Optional: Sour cream for dipping
Instructions
- Place your potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for 15 to 20 minutes, or until they are fork-tender. Drain the potatoes well and let them sit in the colander for a few minutes to allow excess steam to escape. Drying them out slightly helps achieve maximum crispiness later.
- Preheat your oven to 425°F (220°C) and lightly grease a large rimmed baking sheet with olive oil. Place the boiled potatoes on the sheet, leaving space between each one. Use the bottom of a heavy glass or a potato masher to gently press down on each potato until it is about 1/2-inch thick. Drizzle the tops with olive oil and sprinkle evenly with garlic powder, smoked paprika, salt, and pepper.
- Slide the baking sheet into the oven and roast the potatoes for 25 to 30 minutes. You want the edges to turn a deep golden brown and look visibly crunchy. Halfway through the cooking time, you can carefully flip them with a spatula if you want both sides to be equally browned, though it is not strictly necessary for a great result.
- Remove the pan from the oven. Immediately sprinkle a generous amount of shredded cheddar cheese and the crumbled bacon over each potato. Return the pan to the oven for another 3 to 5 minutes, or until the cheese is bubbly and completely melted.
- Remove the potatoes from the oven and let them cool for just a minute so the cheese sets slightly. Garnish with fresh chives or green onions. Serve them hot, ideally with a side of sour cream for dipping.
- Cook Time: 60 minutes