Bacon Cheddar Ranch Smashed Potatoes
As featured in Holiday 2023 issue of The Applegatarian.
" I saw a recipe like this on TikTok about a year ago, and knew I could make it better.
I love to serve these potatoes as an appetizer-they' re great to nibble on while you're preparing the main course. They also make a delicious side dish, and you can enjoy them all on their own with a salad. And they're gluten-free!"
- Jewel Boyd, Applegate Brand Strategy Experience Coordinator
The Applegatarian, an outlet where employees and advocates of the nation’s leading natural and organic meat brand dish about their favorite recipes, tips, products, partners and more.
Ingredients
- 3 pounds yellow or red baby potatoes, scrubbed
- 2 cups shredded cheddar cheese
- 1 (8-ounce) package APPLEGATE NATURALS® Sunday Bacon® bacon, cooked and chopped
- 4 tablespoons olive oil, divided
- 1 (1-ounce) ranch seasoning packet
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- Seasoned salt and black pepper, to taste 2 tablespoons salted butter, melted
- 2 tablespoons chopped fresh chives
- Ranch dressing, for dipping or drizzling (optional)
Instructions
- Fill a large pot with water and bring to a boil over high heat. Add the whole baby potatoes and boil until fork tender, 15 to 20 minutes ( depending on the size of the potatoes). Drain well then spread out on a tray, so the skins of the potatoes can dry.
- Preheat the oven to 450°F. Brush a sheet pan with 2 tablespoons of the olive oil. Place the cooked baby potatoes on the oiled pan. Using a fork, smash the potatoes, being careful to keep them in one piece (don't oversmash!). Brush the top of the smashed potatoes with the remaining 2 tablespoons olive oil.
- In a small bowl, stir together the ranch seasoning, garlic powder, and onion powder. Add seasoned salt and pepper to taste. Sprinkle the spice mixture over the smashed potatoes.
- Bake the potatoes for 15 minutes. Remove from the oven and brush the potatoes with the melted butter. Top each potato with some shredded cheddar cheese and crumbled bacon.
- Return the potatoes to the oven and bake until the cheese is melted and the potatoes are golden brown and crispy around the edges, 3 to 5 minutes. Remove from the oven and sprinkle with chopped chives. Serve at once, with ranch dressing on the side, if you like.
- Fill a large pot with water and bring to a boil over high heat. Add the whole baby potatoes and boil until fork tender, 15 to 20 minutes ( depending on the size of the potatoes). Drain well then spread out on a tray, so the skins of the potatoes can dry.
- Preheat the oven to 450°F. Brush a sheet pan with 2 tablespoons of the olive oil. Place the cooked baby potatoes on the oiled pan. Using a fork, smash the potatoes, being careful to keep them in one piece (don't oversmash!). Brush the top of the smashed potatoes with the remaining 2 tablespoons olive oil.
- In a small bowl, stir together the ranch seasoning, garlic powder, and onion powder. Add seasoned salt and pepper to taste. Sprinkle the spice mixture over the smashed potatoes.
- Bake the potatoes for 15 minutes. Remove from the oven and brush the potatoes with the melted butter. Top each potato with some shredded cheddar cheese and crumbled bacon.
- Return the potatoes to the oven and bake until the cheese is melted and the potatoes are golden brown and crispy around the edges, 3 to 5 minutes. Remove from the oven and sprinkle with chopped chives. Serve at once, with ranch dressing on the side, if you like.