Ingredients
- Small Yukon Gold potatoes: 2 pounds
- Olive oil: 4 tablespoons
- Garlic powder: 1 teaspoon
- Onion powder: 1 teaspoon
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Shredded cheddar cheese: 1 cup
- Cooked bacon, crumbled: 1/2 cup
Instructions
- Step 1: Preheat oven to 400°F (200°C). Place potatoes in a large pot, cover with cold water, and bring to a boil. Cook until fork-tender, about 15-20 minutes.
- Step 2: Drain potatoes and let them cool slightly. Arrange potatoes on a baking sheet lined with parchment paper.
- Step 3: Using a potato masher or the bottom of a glass, gently smash each potato until it's about 1/2 inch thick.
- Step 4: Drizzle potatoes with olive oil, then sprinkle with garlic powder, onion powder, salt, and pepper.
- Step 5: Bake for 20-25 minutes, or until the edges are golden brown and crispy.
- Step 6: Remove from oven and top with shredded cheddar cheese and crumbled bacon. Return to the oven for 2-3 minutes, or until the cheese is melted. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F oven or air fryer to re-crisp the potatoes and melt the cheese again.
- Serve these as a crowd-pleasing appetizer or a fun side dish alongside grilled meats.
- For extra crispy potatoes, don't overcrowd the baking sheet and ensure each potato has enough space.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American