Preheat oven to 450F.

Fill a large pot with water and bring to a boil over high heat. Add the whole baby potatoes and boil until fork tender, about 15-20 minutes depending on the size of the potatoes; drain well and dry the outside of the potatoes.

Brush a sheet pan with 1 tablespoon olive oil, then place the cooked baby potatoes on the oiled pan. Smash the potatoes down with a fork, being careful to keep them in one piece (don’t over-smash).

Brush the top of the smashed potatoes with the remaining tablespoon olive oil.

Bake the potatoes at 450F for 15 minutes.

Remove the potatoes from the oven and brush them with melted butter. Top each potato with salt and pepper to taste, shredded cheddar cheese, and crumbled bacon.

Return the potatoes to the oven and bake for 3-5 minutes, until the cheese is melted and the potatoes are golden brown and crispy around the edges.

Sprinkle fresh chopped chives over the potatoes and serve hot.