🔥 Crispy, cheesy, and packed with flavor!
Ingredients:
For the Potatoes:
1.5 lbs baby Yukon gold or red potatoes
2 tbsp olive oil
2 tbsp butter, melted
1 tsp salt
½ tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp Dan-O’s seasoning (Spicy or Italian, or substitute with your favorite seasoning blend)
For the Toppings:
1 cup shredded cheddar cheese
½ cup cooked crispy bacon, crumbled
½ cup sour cream
2 tbsp chopped fresh chives
½ tsp red pepper flakes (optional, for heat)
Instructions:
1. Boil the Potatoes:
In a large pot, bring salted water to a boil and add baby potatoes.
Boil until fork-tender, about 15-20 minutes.
Drain and let them cool slightly.
2. Smash & Season:
Preheat oven or grill to 425°F (220°C).
Place boiled potatoes on a greased cast-iron skillet or baking sheet.
Use a heavy glass, spatula, or potato masher to smash each potato until slightly flattened.
Drizzle with olive oil and melted butter.
Sprinkle with salt, black pepper, garlic powder, paprika, and Dan-O’s seasoning.
3. Crisp Them Up:
Bake or grill for 20-25 minutes until the edges are crispy and golden brown.
Remove from heat and immediately sprinkle shredded cheddar cheese over the potatoes.
Return to the oven or grill for 3-5 minutes until cheese is melted.
4. Load Them Up:
Top with crispy bacon crumbles.
Add a dollop of sour cream on each potato.
Garnish with chopped fresh chives and red pepper flakes for an extra kick.
5. Serve & Enjoy!
Serve hot as a side dish or appetizer.
Pair with a steak, grilled chicken, or enjoy as a snack!
🔥 Pro Tips:
For extra crispiness, brush with more melted butter before baking.
Spicy twist? Add a drizzle of hot sauce over the top!
Want to make them even cheesier? Mix in Monterey Jack or Pepper Jack with the cheddar.
