12 baby potatoes, I used red and Yukon gold
1 stick salted butter, melted
1 cup shredded cheddar cheese
8 strips bacon, cooked crispy and crumbled
3 scallions, sliced thin
Sour cream
Garlic powder
Salt and pepper
Pre-heat oven to 400 degrees.
Place potatoes in a pot of well salted water. Place the pot over medium-high heat and boil the potatoes until just fork-tender, about 10 to 12 minutes. Drain well and pat dry. Place potatoes on a lightly oiled a baking sheet and gently smash using the back of a large serving spoon. Season with salt, pepper and garlic powder and spoon melted butter over each. Place baking sheet in the oven and bake for 20 minutes or until the tops of the potatoes are golden brown and crispy. Remove from oven. Top each potato with shredded cheese and crumbled bacon and place back in the oven for about 3 minutes or until the cheese is melted. Once melted, remove from oven. Season again with salt and sprinkle with scallions. Serve with sour cream.
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