Marsha's Smashed Roasted Cheesy Potatoes

I stumbled across a recipe for smashed roasted cheesy potatoes, but, in typical Marsha-fashion, I tweaked a few things to make it fit my family a little better. For the original recipe, go here, otherwise, scroll down for my version.

Marsha's Smashed Roasted Cheesy Potatoes

• 7 fist-sized yukon gold potatoes
• 3 tablespoons olive oil
• salt and pepper to taste
• 1 stick (1/2 cup) unsalted butter
• 1.5 cloves garlic, minced
• 1 teaspoon Mrs. Dash seasoning
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped chives
• 1/2 cup (4 ounces) freshly grated Monterey Jack / Colby cheese
• bacon bits
• sour cream

Instructions

1. Rinse and gently scrub the potatoes under cold water.
2. Preheat oven to 400 degrees F.
3. Fill a medium pot with water. When it comes to a boil, add two tablespoons salt.
4. Place potatoes into water and boil for 15-30 minutes, until fork tender.
5. In a small microwavable bowl, melt the butter. Add the minced garlic, Mrs. Dash seasoning, and 1/4 teaspoon black pepper. Mix well.
6. Drain the potatoes and pat dry if needed so that the olive oil will adhere to the skin.
7. Pour the 3 tablespoons olive oil into a large bowl, add salt and pepper to taste and add potatoes. Toss gently to coat.
8. Place potatoes on a rimmed baking sheet
9. With a heavy bottomed glass/coffee mug, flatten each potato so that they are about 1/2-inch thick or so.
10. Using a pastry brush, brush each potato with the butter mixture.
11. Bake for 5 - 7 minutes.
12. Using 1 tablespoon of the chives, sprinkle each potato.
13. Place an equal amount of grated cheese and bacon on each potato.
14. Sprinkle the remaining chives on top.
15. Bake for 5 - 7 minutes.
16. Top with a dollop of sour cream.