Crispy smashed loaded baked potato salad
Directions
- 1Spray a baking sheet with cooking oil.
- 2Boil baby potatoes until they are fork tender.
- 3Spray the bottom of a glass with cooking oil.
- 4Place the boiled potatoes on the baking sheet and smash them out with the glass.
- 5Drizzle the smashed potatoes with bacon grease.
- 6Season the potatoes with garlic powder and onion powder.
- 7Bake the potatoes at 425 degrees Fahrenheit for 20 to 30 minutes until crispy.
- 8Broil the potatoes for the last couple of minutes to get them crispy on top.
- 9In a bowl, combine sour cream, mayonnaise, and half a packet of ranch mix to make the dressing.
- 10Add sharp cheddar cheese to the dressing.
- 11Add cooked and crumbled bacon to the dressing.
- 12Add chopped green onions to the dressing.
- 13Add the crispy smashed potatoes to the bowl with the dressing and mix everything together.
Ingredients
- 1 pound Baby potatoes
- Oil
- Bacon grease
- Salt
- Garlic powder
- Onion powder
- Sour cream
- Mayonnaise
- 0.5 packet Ranch mix
- Sharp cheddar cheese
- 6 Bacon slices
- Green onions
Equipment
Baking sheetGlassOvenMixing bowlSpatula
Tips
- If potatoes stick to the glass and fall apart, it's no big deal, it just gives more edges to get crispy.
- Bake until crispy, then broil for a couple of minutes to get them extra crispy on top.
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