prep 10 min
cook 35 min
serves 4
stove top + oven
Preheat the oven to 425°F.
Boil potatoes in a pot of salted water until they are fork-tender, about 20-25 minutes. Drain potatoes and arrange them on a greased baking sheet, leaving space in between each for smashing. Let cool for 5 minutes.
To smash, use the bottom of a glass or mug and gently flatten the potato while still keeping it intact. Drizzle potatoes with 2 tablespoons of olive oil and season with salt and pepper.
Roast for 20–25 minutes, until the edges are golden and crispy.
About 5 minutes before the potatoes are done, remove from the oven and sprinkle shredded cheddar cheese over the top of each potato. Return to the oven and bake until the cheese is melted and bubbly. Remove from the oven and transfer to a serving platter.
Dollop each smashed potato with a spoonful of sour cream. Sprinkle them with crumbled bacon and chopped chives before serving.
