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
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 | 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!
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