Ingredients

The following ingredients have 6 Servings
  • 1 ½ pounds petite baby potatoes
  • 3 tablespoons olive oil
  • ½ teaspoon fresh cracked ground pepper
  • 1 teaspoon sea salt
  • 3 tablespoons unsalted butter (melted)
  • 1½ cup shredded cheddar cheese
  • ½ cup crisp-cooked bacon (crumbled)
  • ½ cup sour cream
  • ¼ cup green onion (chopped)

Instruction

  • Clean, and scrub potatoes to remove any loose dirt or debris. Fill a stockpot with potatoes. Add water until potatoes are submerged with one addtional inch of water. Bring potatoes to a boil for 15-18 minutes or until they are fork tender.
  • Preheat the oven to 425° and grease a large baking sheet with olive oil. Once potatoes are fork-tender, drain them into a collander and allow them to cool for at 5 minutes.
  • Evenly spread potatoes onto the baking sheet at least one inch apart. Use the bottom of a mason jar to gently smash them. Brush potatoes with melted butter, and sprinkle with salt and pepper.
  • Bake potatoes for 20 minutes or until crispy and golden brown. Remove them from the oven, and sprinkle each with an even amount of shredded cheddar. Return them to the oven for 6-8 minutes. It is okay if the cheese gets toasted on the baking sheet too because this will make them tastier!
  • Remove potatoes from oven and top them with sour cream, green onions, and bacon. Enjoy right away!