Smashed Bacon Cheddar Baby Potatoes
By Danielle "Diva Q" Bennett
Cheesy, crispy 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 Minutes
Cook Time
40 Minutes
Pellets
Hickory
Ingredients
Number of people serving
6
Activating this element will cause content on the page to be updated.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 | dried chives |
| 2 Cup | shredded cheddar cheese |
| 1 Pound | crumbled cooked bacon |
| 1 Small | bunch spring onion, chopped |
| 1/4 Cup | sour cream |
Step
1
Microwave or boil baby potatoes until fork tender, cool to room temperature.
2
In a large bowl, mix the olive oil, garlic powder, onion powder, paprika and chives together. Add in potatoes and toss to coat. Transfer potatoes on a silicone or parchment paper lined baking sheet. Smash each potato with your hand or a spatula to flatten.
3
When ready to cook, set Traeger temperature to 450℉ and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
4
Grill potatoes for 20 to 30 minutes until golden and crispy, turning once. Top with cheddar, bacon and onions. Grill for an additional 10 minutes until the cheese is melted.
450 ˚F / 232 ˚C
00:20
5
Remove from grill and top with sour cream and extra green onions if desired. Enjoy!
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