Step 1

Wash the potatoes. Boil in a large pot of very salty water for 20-30 minutes, until fork tender. (See notes)

Step 2

Preheat oven to 400ºF.

Step 3

Drain the potatoes and let them sit and steam for five minutes.

Step 4

Lightly grease a large baking sheet with olive oil.

Step 5

Place each potato on the baking sheet, and gently "smash" the potatoes with the bottom of a glass or a similar object. (See notes)

Step 6

Melt 3 tbsp. of butter in the microwave. Add chopped chives, 2 tsp. of minced garlic, and generous pinches of salt and pepper. Stir, and brush on each smashed potato. Spray each smashed potato with a quick shot of olive oil. Or, brush it on the edges as well if you don't have the spray.

Step 7

Bake the potatoes for 25 minutes.

Step 8

Remove the potatoes from the oven and sprinkle the cheese over each smashed potato.

Step 9

Return the smashed potatoes with cheese to the oven and bake for another 5-10 minutes, or until the cheese is melted and the potatoes are crisped to your liking.

Step 10

Drizzle the chipotle sour cream over each potato. Serve hot and enjoy!

Step 11

In the base of a small food processor, add mayonnaise, sour cream, a chipotle pepper from a can of chipotles in adobo, a squirt of lemon or lime juice, garlic, olive oil, salt and pepper, and honey OR maple syrup.

Step 12

Combine until smooth.