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Baked, Crispy, Smashed, and Smothered Potatoes with Bacon

Kind of like a potato nacho, except you need a fork. Crispy smashed small potatoes, smothered in spicy pepperjack cheese, bacon, cilantro, and chives.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 24 Smashed Potatoes

Ingredients

  • 1 lb Dutch Yellow Small Potatoes
  • Olive Oil
  • Salt and Pepper to taste
  • 4 Slices of Bacon
  • 2 Cups Freshly Grated Pepperjack Cheese
  • 1/4 Cup Chopped Chives
  • Fresh Chopped Cilantro
  • Sour Cream
  • Hot Sauce

Instructions

  1. Add potatoes to a pot. Cover with cold water. Bring to a boil over high heat. Boil for about 7-8 minutes. Drain and set off to the side.
  2. While the potatoes boil, cook 4 slices of bacon in a skillet over medium heat until crispy. Set on a paper towel to drain. Then give a rough chop.
  3. Preheat the oven to 450 degrees F. Line a baking sheet with foil and set off to the side.
  4. Gently smash each potato with the flat bottom of a glass. Place each smashed potato on the baking sheet. Once all the smashed potatoes are on the baking sheet, cover with olive oil, salt, and pepper.
  5. Bake in the oven for 20-30 minutes, flipping once. Once the potatoes are crispy, remove from the oven. Cover with cheese and then place back in the oven for about 5 minutes until the cheese melts.
  6. Use a spatula to transfer individual portions to plates. Cover each portion with bacon, cilantro, and chives. Top off with sour cream and a liberal dash of hot sauce or crushed red pepper flakes. Other topping suggestions: pico de gallo and guacamole.