Everyone around here is very amped up, and I bet you could guess why! The Seahawks are in the SuperBowl for only the 2nd time ever, and people could not possibly be more excited. I’m not much of a football fan in any circumstance, but even I can get excited for another reason to get together with family and serve some fabulous football food!
These loaded oven potatoes are made incredibly flavorful by the addition of some dry dressing mixes. Usually I am not a fan of packaged anything, but once in a while I just can’t resist.
Start by chopping up and pan frying a good amount of bacon. When its crispy, drain it well and set it aside.
Now say “Hi!” to my kitchen helper!
Now put a large pot of water on to boil. Once the water is nearly boiling, slice the potatoes into thin, uniform slices. Don’t cut them too early or they will start to discolor.
Boil the potatoes very gently and VERY briefly. You only want them to just start cooking. Boil about 4 to 5 minutes, depending on the thickness of the slices.
Drain carefully and set aside to cool.
While you are waiting, prep a pan with non-stick foil or parchment paper lightly brushed with olive oil.
Once the potatoes are cool enough to handle, layer them on the prepared pan.
Now lightly sprinkle the potatoes with Good Seasons Garlic & Herb Salad Dressing & Recipe Mix 0.75 oz. You can find that in most grocery stores near the other dry dressing mixes, but if you can’t, feel free to use that link to order! If you aren’t into the mix at all, feel free to substitute garlic salt, onion powder, and a few shakes of your favorite herbs in place of it.
Bake the potatoes at 400°F for 8-10 minutes, or until the edges of the pan are starting to get slightly browned.
Take the potatoes out of the oven and top them with plenty of your favorite cheeses and lots of that bacon that you set aside. The more, the better. Pop back in the oven until the cheese is bubbly and melted and the potatoes are cooked through.
Serve with a creamy ranch sauce. I hit mine with a touch of sriracha in the sauce.
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