Ingredients

• 1 1/2 lbs Small Russet Potatoes
• 8 Bacon Strips
• 4 Oz Block of Cheddar Cheese – Freshly Shredded
• 8 Oz sour Cream
• 1/2 Packet Ranch Dip Mix
• 1/4 tsp Cayenne
• Olive Oil Spray/Cooking Spray
• Salt
• Ground Black Pepper

Directions

1. In a small bowl, mix the sour cream and Ranch mix well. Cover and refrigerate.
2. Boil the small potatoes in salted water until tender, about 15 to 20 minutes.
3. Preheat the oven to 400 degrees (F).
4. On an aluminum foil lined baking sheet, spray the olive oil or cooking spray.
5. Drain the cooked potatoes and let them sit for 5 minutes to cool.
6. Spray the bottom of a cup, spatula, or whatever you will use to smash the potatoes.
7. Lay the potatoes out on the baking pan and smash them gently. Season with salt and black pepper.
8. Cook the potatoes for 40 minutes, flip them just after half-way and season again to ensure they get crispy.
9. While the potatoes are baking, cook the bacon on an aluminum foil lined baking pan for 18 to 22 minutes. Until crispy.
10. Break the potatoes and bacon into small pieces.
11. In a large bowl, mix the potatoes, bacon, cheddar cheese, sour cream/ranch mix, and cayenne.
12. Place in a serving bowl and serve.