Crispy, creamy, and fully loaded, these smashed potatoes are the ultimate comfort side from 'Downright Delicious with Yo-Yo'.
Wash and scrub the potatoes thoroughly. Place them in a large pot and cover with cold water. Add a generous pinch of sea salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15 minutes. Drain the potatoes and let them cool slightly.
While the potatoes are cooking, heat a large cast-iron skillet or other oven-safe skillet over medium heat. Add the chopped bacon and cook until crispy, stirring occasionally. Remove the bacon and transfer to a paper towel–lined plate to absorb excess grease.
Preheat the oven to 350°F. Coat a cast-iron skillet with olive oil and place it over medium heat. Arrange the potatoes in a single layer in the skillet. Using a potato masher, gently smash each potato to about ½-inch thickness, keeping them intact.
Season the potatoes with salt, pepper, garlic powder, and onion powder. Sprinkle the cooked bacon over the potatoes, followed by the heavy cream. Distribute the butter chunks evenly around the skillet, then add the olives, jalapeños, and shredded cheddar cheese evenly over the top.
Remove the skillet from the heat and place it under the broiler for about 7 minutes, or until the cheese is melted and bubbling. Remove from the oven and allow to rest for 10 minutes. Sprinkle with chopped chives and serve, garnishing each portion with sour cream.