Ingredients:

  • 1.5 lbs fingerling potatoes
  • 3 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp fine sea salt
  • 0.5 tsp cracked black pepper
  • 8 oz full-fat cream cheese, softened
  • 0.5 cup sour cream
  • 1.5 cups sharp cheddar cheese, shredded
  • 0.5 cup pepper jack cheese, shredded
  • 6 slices thick-cut bacon, cooked and crumbled
  • 3 green onions, thinly sliced
  • 1 tsp Worcestershire sauce

Instructions:

  1. Place each potato between two wooden chopsticks. Slice downward at 1/8-inch intervals until the knife hits the sticks, creating a fan shape without cutting through the base.
  2. Rinse the sliced potatoes in cold water until the water runs clear, then pat thoroughly dry with a kitchen towel.
  3. Place potatoes in a microwave-safe bowl with 1 tablespoon of water. Cover and microwave on high for 5–6 minutes until a fork can easily pierce the center.
  4. In a large bowl, toss the par cooked potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper until every crevice is coated in red spice.
  5. Preheat oven to 425°F (218°C). Arrange potatoes in a 12-inch cast-iron skillet and roast for 20 minutes until the edges are crisp and mahogany brown.
  6. In a medium bowl, combine softened cream cheese, sour cream, shredded cheddar, pepper jack, crumbled bacon, green onion whites, and Worcestershire sauce.
  7. Remove the skillet from the oven. Spread the cheese mixture into the spaces between the roasted potatoes. Return to the oven for 8–10 minutes until the dip is bubbling and molten.
  8. Garnish with the reserved green onion greens and serve immediately while the potatoes are at peak crispness.