SUPER CRISPY smashed potatoes topped with sour cream, bacon + chives. The easiest most perfect bite-sized appetizer.
A loaded baked potato in crispy bite-size form for game day? Yes, yes, yes.
No, but really, game day or not, this appetizer is an absolute must for any get-together, potluck, picnic – you name it.
With a quick parboil of the potatoes, you can smash these guys, bake them to crisp perfection and top with a dollop of sour cream, crispy bacon bits, and chives.
They will disappear instantly from the crowd so be sure to get your fix in.
- 2 pounds baby yellow potatoes
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- ¾ cup shredded cheddar cheese
- 4 slices bacon, diced
- ⅓ 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.