Bacon and Cheddar Smashed Potatoes

Cheesy, bacon, crispy, and savoy yellow potatoes smashed and loaded with cheesy toppings.

Course Appetizer

Cuisine American

Keyword Appetizer, Bacon, Baked, Cheddar, Cheesecake, Comfort Food, creamy, Crispy, Dinner, Easy, Holiday, Mashed, Potato Skins, Recipe, Savory, Side Dish, Smashed Potatoes, Toppings, Weeknight

Prep Time 10

Cook Time 45

Total Time 55

Servings 4 People

Ingredients

7-8 Gold Potatoes
5 Thick Cut Bacon Strips
2 Cups of Shredded Cheddar Cheese
1 tsp Salt
1 tsp Pepper
½ tsp Onion Powder
½ tsp Garlic Powder
½ tsp Paprika
¼ Cup Chopped Green Onions or 2 Tbsp Dried Chives

Homemade Ranch Dressing or Dip

1 Cup Mayo
½ Cup Sour Cream
1 tsp Salt
1 tsp Pepper
1 tsp Garlic Powder
1 tsp Onion Powder
½ tsp Paprika
½ tsp Italian Seasoning
2-3 Tbsp Milk

Instructions

Pre-heat oven to 400 degrees.
Fill a large pot with water. Add some salt and the potatoes. Bring to a boil. Cook until potatoes are fork tender.
Add bacon to a large sheet tray lined with foil. Bake for 10-15 minutes or until bacon is cooked to your liking. Remove bacon from sheet tray to a cutting board. Chop bacon into bite size pieces.
Once the potatoes are cooked, add them to the sheet tray with the left-over bacon grease. Take the bottom of a cup and smash the potatoes down into disc. Season with salt, pepper, onion powder, garlic powder, and paprika. You can also add some red pepper flakes for a little kick. Place back in the oven for 20 minutes.
After 20 minutes, pull out of the oven. Move all the potatoes together. Top with cheese and bacon. Place back in the oven for 5 minutes or until the cheese is melted. Top with green onions or chives and homemade ranch.

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