Ingredients:

  • 1.5 lbs Baby Yukon Gold or Red Bliss potatoes
  • 1 tbsp Kosher salt
  • 2 tbsp Extra virgin olive oil
  • 2 tbsp Unsalted butter
  • 1 tsp Garlic powder
  • 0.5 tsp Smoked paprika
  • 1 cup Sharp cheddar cheese, freshly shredded
  • 0.5 cup Cooked bacon crumbles
  • 0.25 cup Fresh chives, thinly sliced
  • 0.5 cup Sour cream

Instructions:

  1. Place potatoes in a large pot of cold, salted water. Bring to a boil and cook for 10–12 minutes until fork-tender but not falling apart. Drain and let air dry for 2 minutes to remove surface moisture.
  2. Preheat the Blackstone griddle to medium-high heat and apply a thin layer of olive oil.
  3. Place warm potatoes on the griddle. Cover each with a square of parchment paper and use a heavy-duty burger smasher to press down until approximately 1/2 inch thick.
  4. Brush the tops with melted butter and sprinkle with garlic powder and smoked paprika. Cook for 5–7 minutes per side until deep golden-brown and crispy.
  5. Once flipped and seared, top each potato with shredded cheddar and bacon crumbles. Close the griddle hood or use a basting dome for 60 seconds to melt the cheese.
  6. Remove from heat and serve immediately with dollops of sour cream and a garnish of fresh chives.