Loaded Smashed Potatoes

A fun and tasty side dish. 

Loaded Smashed Potatoes

Ingredients
2 pounds baby potatoes
8 slices bacon
1 teaspoon salt
1 teaspoon pepper
2 garlic cloves, minced
1/2 tablespoon fresh rosemary, minced
1/2 tablespoon fresh thyme, minced
1/4 teaspoon crushed red pepper flakes
1 1/2 cups cheddar cheese, shredded
1/2 cup sour cream
1 tablespoon chives, minced

Directions

Preheat oven to 400. Line a baking sheet with foil or parchment paper and set aside.

Place the potatoes in a large pot and fill with cold water. Season liberally with salt and bring to a boil. Cook uncovered until just fork tender, about 20 to 25 minutes.

Lay the bacon in a single layer on the prepared baking sheet. Bake until crispy, 18 to 20 minutes. Remove from the oven and transfer the bacon onto a plate lined with paper towels. Keep the baking sheet with the grease for later. Transfer the bacon to a cutting board and finely chop, set aside.

Once the potatoes are done, drain in a colander and allow to air dry for 10 minutes. Transfer the potatoes to the same baking sheet. Season with 1 teaspoon salt, 1 teaspoon pepper, garlic, rosemary, thyme and crushed red pepper flakes. Toss to evenly coat. Lightly smash each potato, breaking them up lightly. Allow them to air dry for 5 minutes.

Bake until crispy and golden brown, for 45 to 55 minutes. Remove from the oven and sprinkle the potatoes with cheese. Return to the oven for 5 minutes to melt the cheese. Remove from the oven and then top each potato with sour cream, crispy bacon and chives. Serve immediately.