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Smashed Bacon Cheddar Baby Potatoes

Smashed Bacon Cheddar Baby Potatoes

By Danielle "Diva Q" Bennett

Cheesy, crispy pieces of bite-sized deliciousness, these baby potatoes are simple to make and loaded with flavor. Top them off with sour cream and green onions for the perfect finish.

Prep Time

30 Min

Cook Time

40 Min

Pellets

Hickory

Ingredients

This recipe serves:

6

Units of Measurement:
main
2 Pound baby potatoes
1/3 Cup Olive oil
1 Teaspoon garlic powder
1 Teaspoon onion powder
1 Tablespoon smoked paprika
1 Tablespoon kosher salt
1 Tablespoon dried chives
1 Teaspoon Ground black pepper
Toppings
2 Cup shredded cheddar cheese
1 Pound crumbled cooked bacon
1 Small bunch of green onions, chopped, plus more for garnish
1/4 Cup sour cream

Steps

  • 1

    Microwave or boil the baby potatoes until fork tender, then let cool to room temperature.

  • 2

    When ready to cook, set Traeger temperature to 450℉ and preheat, lid closed for 15 minutes. Line a baking sheet with a silicone mat or parchment paper.

    450 ˚F / 232 ˚C

  • 3

    In a large bowl, mix together the olive oil, dried chives, salt, paprika, garlic powder, onion powder, and black pepper. Add the potatoes and toss to coat.

  • 4

    Transfer the potatoes to the prepared baking sheet. Smash each potato with your hand or a spatula.

  • 5

    Place the baking sheet on the grill grates. Close the lid and roast the potatoes until golden and crispy, turning once, 20-30 minutes. Top the potatoes with the cheddar cheese, bacon, and green onions. Close the lid and grill until the cheese is melted, 10 minutes more.

    450 ˚F / 232 ˚C

    00:40

  • 6

    Remove the potatoes from the grill and top with the sour cream and more green onions, if desired. Enjoy!

My Notes


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