These Loaded Ranch Smashed Potatoes are topped with all the goodies you love on a baked potato and baked to crispy perfection for a delicious side dish your whole family will love!
Guys. I just ended a 5-week weight loss challenge and I was trying my darndest to stay within my calories every day. And it was HARD. Usually, it meant foregoing (gasp) dessert or (double gasp) limiting my carbs. So when I made these Loaded Ranch Smashed Potatoes, I told myself I would just have one. I mean, they’re just baked potatoes with all the goodies, right? Puh-shah.
Oh no, no, no. These little gems are so much more than that, friends. So I didn’t have just the one. I had to have a second helping and when the hubs came home and had a couple and confirmed they were, in fact, the bomb, I thought to myself, “Self, shiz just got real.” So I had to snap some pics to share this recipe with you. I don’t want you to go through life without knowing the amazingness that is these Loaded Ranch Smashed Potatoes.
Now, I will tell you they take awhile to make. You gotta boil them to get them nice and soft to be able to smash them. F’reals! Had a rough day? Smash the heck out of these babies and get your frustrations out. Well, don’t smash them into oblivion—leave them at about 1/2-inch height. 🙂 Then you brush them with some EVOO, sprinkle them with Ranch seasoning and kosher salt, and bake them. Flip ’em and repeat. Then you top them with shredded cheese to get it all melty, bacon (cuz it’s BACON), and green onions. YUM. If you’re a sour cream fan, serve these babies with a side of it to enhance your loaded baked potato experience.
- 6 medium red potatoes (make sure they're all about the same size)
- 2 Tbsp olive oil
- 1 Tbsp Ranch dip seasoning mix
- Kosher salt, to taste
- Pepper, to taste
- ½ cup shredded cheddar
- 4 slices of bacon, cooked and chopped
- 2 green onions, sliced
- Place potatoes in a stock pot and cover completely with water. Bring water to boil on high and then reduce heat.
- Cover pot and simmer potatoes for 25-30 minutes or until tender. Drain potatoes.
- Preheat oven to 450 degrees. Line a lipped baking sheet with foil and spray with cooking spray. Place potatoes on pan. Allow potatoes to cool for 10 minutes.
- Using the palm of your hand, smash potatoes down to ½-inch thickness, being careful to keep potatoes in one piece.
- Brush half the olive oil on potatoes and sprinkle with half the Ranch seasoning and salt and pepper to taste.
- Bake 10-15 minutes or until bottoms are slightly browned. Flip potatoes, brush with remaining olive oil and Ranch seasoning and salt and pepper to taste. Bake for an additional 10-15 minutes.
- Sprinkle potatoes with cheese and bake for 2 minutes longer, until cheese is melted.
- Top with bacon and green onions and enjoy!