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Loaded Sweet Chili Smashed Potato Skins

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Crispy smashed baby potatoes glazed in sweet chili sauce and loaded with cheddar, bacon, and scallions.

Ingredients

Scale
  • 2 lbs baby Yukon Gold or red potatoes (1.5–2 inch)
  • 3 tbsp olive oil, divided
  • 1 tsp kosher salt, plus more for boiling water
  • 1/2 cup sweet chili sauce
  • 1 1/2 cups shredded sharp cheddar
  • 6 slices bacon, cooked and crumbled
  • 3 scallions, thinly sliced
  • 1/2 cup sour cream
  • 1 lime, cut into wedges
  • 1 jalapeño, thinly sliced (optional)

Instructions

  1. Preheat oven to 450°F (230°C) and place a rimmed sheet pan inside to heat up.
  2. Boil potatoes in well-salted water until fork-tender, about 15–18 minutes. Drain and let steam-dry for 5 minutes.
  3. Carefully remove the hot sheet pan, drizzle with half the olive oil, and arrange potatoes on it. Using a flat-bottomed glass or masher, smash each potato to about 1/2-inch thickness.
  4. Drizzle smashed potatoes with remaining oil and season with salt. Roast 20 minutes, until the bottoms are deep golden.
  5. Flip each potato, brush generously with sweet chili sauce, and roast 10 more minutes.
  6. Scatter cheddar and bacon over the potatoes and return to the oven (or switch to broil) for 3–5 minutes, until the cheese is melted and bubbling.
  7. Top with scallions and jalapeño if using, and serve hot with sour cream and lime wedges.

Notes

Steam-dry the potatoes fully before smashing — leftover moisture is the number one reason they stay pale instead of crisping. Preheating the sheet pan gives an instant sizzle that jump-starts browning. Glaze with sweet chili only in the last stretch of roasting so the sugars caramelize instead of burning. Leftovers reheat best in a hot oven or air fryer, not the microwave, to keep the crust intact.

Find it online: https://www.receipster.com/loaded-sweet-chili-smashed-potato-skins/