- 6 Medium Redskin Potatoes (skins scrubbed clean)
- Olive Oil
- 1/2 Cup Shredded Cheddar Cheese
- 3 Tablespoons Crumbled Real Bacon Bits
- 1/2 Cup Sour Cream
- 3/4 teaspoon Hidden Valley Ranch Mix
Boil potatoes for 8-10 minutes or until they are tender enough to easily insert a fork or knife. Remove potatoes from water and place on baking sheet. Gently smash potatoes down with the bottom of a glass. Lightly drizzle potatoes with olive oil. Salt and pepper each potato. Top each potato with bacon and cheese. Bake at 400 until cheese is melted.
Combine sour cream and ranch mix and stir until mixed well. Serve on top of potatoes.