Golden Cheesy, Bacon New Potatoes with Sour Cream and Green Onions

Recipe Date: May 20, 2024
Difficulty: Easy
Measurements: Imperial (US)

This is what you get when crisply roasted new potatoes have a baby with stuffed potato skins. These delicious and decadent potatoes and can be thrown together, roasted and then served on a sheet pan. It doesn’t get much better (or easier) than that. Feel free to mix it up. Omit the bacon, add mushrooms or sprinkle with smoked paprika to added vegetarian friendly smokiness. If cheddar is not your jam, sub another cheese. The choices are limitless. Serves 4


  • 1½ pounds new potatoes, fingerling or round
  • Extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 12 ounces bacon, diced and cooked until crisp on the edges yet still a bit rubbery
  • 1 cup shredded cheddar
  • ½ cup sour cream
  • 4 green onions, sliced with white and green parts held separately


1. Bring a large pot of water to a boil. Salt well with a handful of salt. Add the potatoes and return to a boil. Reduce heat and cook at a simmer for 15 minutes or until tender. Drain well and cool slightly.

2. Preheat the oven to 425 degrees F. Line a sheet pan with parchment.

3. Drizzle the parchment with olive oil. Place the potatoes in one layer. Flatten and crush with the bottom of a heavy glass.

4. Top with all of the sliced onion whites and bacon. Use your hands to lightly combine everything. Drizzle with olive oil and then season well with salt and pepper.

5. Bake for 35 minutes until golden. Remove pan from the oven and stir with a rubber spatula.

6. Sprinkle with cheese and bake for another 10 to 15 minutes until cheese is golden and bubbly.

7. Remove from the oven and drizzle with sour cream. Sprinkle onions greens over the top and grind some fresh black pepper over. Serve immediately with flaked salt on the side.