Place potatoes into a large pot and fill with water until potatoes are completely submerged. Season with 2 tablespoons salt.
Place pot over high heat and boil potatoes until barely fork tender, about 12-15 minutes (once water begins to boil).
Drain potatoes into a colander and set aside.
Preheat oven to 400˚F.
In a small saucepan melt butter over medium heat.
Add garlic and gently fry for 30 seconds. Remove from heat.
Brush bottom of sheet pan with garlic butter.
Add potatoes to sheet pan, in a single layer, and gently ‘smash’ each one until flat.
Brush tops of potatoes with remaining garlic butter.
Transfer baking sheet to oven and roast for 15 minutes
Remove sheet pan from oven and flip each potato.
Top each potato with a small amount of shredded cheese and chopped bacon. Place sheet pan back into oven until cheese melts, 5 to 6 minutes.
Top each potato with sliced chives and lightly season with salt and pepper. Serve.
Variations for Our Smashed Potatoes
Make it vegetarian friendly by omitting the bacon.
Mix up the flavors with different herbs like thyme, rosemary, sage, or tarragon.
Try other great melting cheeses like gruyere, fontina, or gouda.
Prep Ahead and Reheating Instructions
The potatoes can be parboiled up to 3 days ahead of time. Once potatoes have cooled, transfer them to an airtight container and refrigerate until ready to use.
To reheat smashed potatoes, preheat oven to 375˚F. Lightly grease a baking sheet with melted butter or oil. Place potatoes onto baking sheet, 1 inch apart and bake for about 6 minutes. Flip each potato and continue to bake until the exterior has crisped back up and the potatoes have heated through, about 6 to 8 minutes.