Loaded Baked Potato Rounds with Spicy Ranch Dressing

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.

INGREDIENTS

• 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

DIRECTIONS

• 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!