Place baby Yukon gold potatoes into a medium pot, cover with cold salted water, and bring to a rolling boil over high heat. Cook for 12 to 14 minutes until fork-tender but still holding their shape. Drain thoroughly and let steam dry on a clean towel for 3 minutes.

Preheat your oven to 425°F (220°C). Generously grease a large baking sheet with 1 tablespoon of olive oil. Arrange boiled potatoes spaced evenly on the sheet. Using the flat bottom of a glass measuring cup or mason jar, gently press down on each potato to smash it to about 1/2-inch thickness with rough, craggy edges.

Drizzle smashed potatoes with remaining olive oil and season evenly with garlic powder, smoked paprika, kosher salt, and black pepper. Roast at 425°F for 20 to 22 minutes, flipping gently once halfway through, until bottoms and edges are deep golden-brown, crispy, and blistered.

Remove the baking sheet from the oven. Top each crispy potato bite generously with shredded sharp cheddar cheese and crispy halal beef bacon crumbles. Return to the oven for 3 to 4 minutes until cheese is completely melted, bubbling, and gooey.

Transfer the loaded potato bites onto a party serving platter. Top each with a dollop of cool sour cream and a generous sprinkle of freshly snipped chives. Serve immediately while hot and crispy with garlic ranch dip!