Ingredients

Method

1. 1

   Finely chop the chives and set aside for later.

2. 2

   Grate the cheddar and Monterey Jack cheeses into a bowl, mix them together, and set aside.

3. 3

   Place the Yukon Gold potatoes in a large pot and cover with water.

4. 4

   Generously salt the water and bring it to a boil. Cook until the potatoes are fork-tender, approximately 20-25 minutes.

5. 5

   While the potatoes are boiling, cook the bacon in a skillet until crispy. Remove from the skillet and crumble into bacon bits.

6. 6

   In a measuring cup or small bowl, combine the cooking oil with dried thyme, Cajun seasoning, garlic powder, onion powder, black pepper, and smoked paprika. Stir to create the marinade.

7. 7

   Once the potatoes are cooked, drain them. Place one potato at a time on a cutting board and use the bottom of a small bowl or a spatula to smash it flat. Repeat for all potatoes.

8. 8

   Arrange the smashed potatoes on a baking sheet lined with parchment paper.

9. 9

   Generously brush both sides of each smashed potato with the marinade. Pour any remaining marinade over the potatoes on the tray.

10. 10

    Bake in a preheated oven at 425°F (218°C) for 30 minutes.

11. 11

    Remove the potatoes from the oven, flip them over, and brush the other side with the oil and spices from the pan.

12. 12

    Return the potatoes to the oven and bake for another 10 minutes to crisp up the other side.

13. 13

    Remove the tray from the oven. Top each potato with the shredded cheese blend and crumbled bacon bits.

14. 14

    Place the tray back in the oven for a few minutes, just until the cheese is melted and bubbly.

15. 15

    Remove from the oven. Garnish with chopped chives and a drizzle of sour cream. Serve immediately.