SUPER CRISPY smashed potatoes topped with sour cream, bacon + chives. The easiest most perfect bite-sized appetizer.
- 2 pounds baby yellow potatoes
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3/4 cup shredded cheddar cheese
- 4 slices bacon, diced
- 1/3 cup sour cream
- 2 tablespoons chopped fresh chives
Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place potatoes in a large saucepan and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 15 minutes; drain well and let cool slightly.
Place potatoes onto the prepared baking sheet. Using a flat dry measuring cup or glass, carefully smash the potatoes until flattened but still in one piece. Brush with olive oil; season with salt and pepper, to taste.
Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Sprinkle the tops of each potato with cheese; place into oven and bake until cheese has melted, an additional 2-3 minutes.
Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
Top each potato with sour cream, bacon and chives.