Ingredients
Scale
2 pounds baby yellow potatoes
Kosher salt and freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
3/4 cup sharp cheddar cheese, freshly shredded
1/3 cup full-fat sour cream
4 slices thick-cut bacon, finely diced
2 tablespoons fresh chives, finely chopped
Instructions
- Preheat your oven to 450°F. Lightly grease a baking sheet with olive oil or give it a quick coat of nonstick spray for easy cleanup.
- Place the baby potatoes in a Dutch oven and cover with cold, well-salted water, about an inch above the potatoes. Bring to a gentle boil, then simmer until just fork-tender, around 15 minutes. Drain thoroughly and set aside to cool slightly so they’re easier to handle.
- Once cooled, arrange the potatoes on your prepared baking sheet. Using the bottom of a flat measuring cup or sturdy glass, gently press each potato until slightly flattened but still intact. Brush the tops generously with olive oil, then season with salt and freshly ground black pepper.
- Roast in the oven for 25 to 30 minutes, or until the edges turn crisp and deeply golden. Sprinkle each potato with shredded cheddar and return to the oven for 2 to 3 minutes, just until the cheese is melted and luscious.
- While the potatoes roast, heat a cast iron skillet over medium-high heat. Add the diced bacon and cook until browned and crisp, about 6 to 8 minutes. Drain the excess fat and transfer the bacon to a paper towel-lined plate.
- Once the potatoes are golden and cheesy, finish each one with a dollop of sour cream, a scattering of crispy bacon, and a sprinkle of fresh chives.
- Serve right away while they’re hot and melty, absolutely irresistible.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Appetizers
- Method: Stove + Oven
- Cuisine: American
