One of my aaaaaalll time favorite appetizers is a potato skin. Beautiful, crispy, salty, cheese potato bites that still fall into that category, but have a fun new presentation AND spicy ranch that I made from a packet. I didn’t give exact hot sauce ratios for the ranch, because I’m a psycho and want my ranch as spicy as my ACOTAR books (IYKYK) and that may not be your thing. So, just pour in a little at a time and taste as you go, until you feel it’s right. Another note, if you wanna make your own ranch – go for it! I just quite frankly didn’t have the energy, lol.


  • 4 Russet Potatoes
  • Olive oil
  • Kosher salt
  • Black Pepper
  • Ranch Dressing Packet
  • 2 cups Sour Cream
  • 1/2 cup freshly chopped dill
  • 1/2 cup freshly chopped parsley
  • Hot sauce of your choice- Frank’s, Louisiana, Cholula, etc.
  • freshly grated Cheddar cheese
  • 4 strips of fried bacon, chopped
  • scallions, chopped


  • Preheat the oven to 425 degree F.
  • Prep potatoes by scrubbing and drying well. Using a fork, poke holes all over the potatoes.
  • Place on a baking sheet, and drizzle with olive oil, making sure potatoes are well coated.
  • Generously rub flaky salt all over and roast uncovered for 45 min or until fork tender. While they’re roasting, prep the spicy ranch.
  • Combine ranch packet, dill + parsley, and sour cream. Slowly start pouring in the hot sauce, tasting as you go until desired spiciness. Cover and refrigerate for 30 min.
  • When the potatoes are done roasting, take out of the oven and using a very sharp knife make 1 inch slices.
  • Place back on the baking tray and sprinkle each round with shredded cheese and bacon crumbles.
  • Pop back into the oven and broil a few minutes until the cheese is bubbly.
  • Take out of the oven, transfer to a platter and sprinkle with scallions, salt + pep.
  • Serve warm with ranch!

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