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.
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|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|
|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|
Microwave or boil the baby potatoes until fork tender, then let cool to room temperature.
2 Pound baby potatoes
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
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.
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
Transfer the potatoes to the prepared baking sheet. Smash each potato with your hand or a spatula.
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
2 Cup shredded cheddar cheese
1 Pound crumbled cooked bacon
1 Small bunch of green onions, chopped, plus more for garnish
Remove the potatoes from the grill and top with the sour cream and more green onions, if desired. Enjoy!
1/4 Cup sour cream