Loaded Crispy Spicy Potato Bites (Print Version)

# Ingredients:

→ For the Potatoes

01 - 1 ½ pounds baby red potatoes
02 - ¼ cup (½ stick / 57 g) unsalted butter, melted
03 - ½ teaspoon kosher salt
04 - ½ teaspoon garlic powder
05 - ½ teaspoon black pepper
06 - 2 medium jalapeño peppers, seeded and finely diced
07 - 6 slices bacon, cooked and crumbled
08 - 1 cup (113 g) sharp cheddar cheese, shredded
09 - Salt, to taste

→ For the Dip

10 - 1 cup (230 g) sour cream
11 - 1 tablespoon dry ranch seasoning mix
12 - 1 teaspoon jalapeño powder

# Instructions:

01 - Preheat your oven to 425°F. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
02 - Add the baby red potatoes to a large pot of salted water. Bring to a boil and cook for 15-20 minutes, until the potatoes are fork-tender but not falling apart.
03 - Drain the potatoes in a colander and let them air dry for about 5 minutes. Transfer them to your lined baking sheet, spacing them evenly apart. Using a potato masher or the bottom of a sturdy glass, gently press down on each potato to flatten it to about ¼-inch thickness. Let them air dry for an additional 5 minutes.
04 - Brush the smashed potatoes generously with melted butter. Sprinkle evenly with kosher salt, garlic powder, and black pepper. Place in the preheated oven and bake for 20 minutes.
05 - After 20 minutes, carefully remove the baking sheet from the oven. Using a spatula, gently flip each potato over. Return to the oven and bake for another 20 minutes, until the edges are crispy and golden brown.
06 - Remove the potatoes from the oven. Distribute the diced jalapeños evenly over each potato, followed by the crumbled bacon. Finally, sprinkle the shredded cheddar cheese on top of each potato.
07 - Return the baking sheet to the oven for 3-5 minutes, just until the cheese is completely melted and starting to bubble. Remove from the oven and let cool slightly before serving.
08 - While the potatoes are in their final bake, mix together the sour cream, dry ranch seasoning mix, and jalapeño powder in a small bowl until well combined.
09 - Transfer the smashed potatoes to a serving platter and serve warm with the jalapeño ranch dip on the side.

# Notes:

01 - These Jalapeño Popper Smashed Potatoes combine the crispy exterior of smashed potatoes with the spicy, cheesy goodness of jalapeño poppers for a crowd-pleasing appetizer or side dish.
02 - For a less spicy version, make sure to remove all seeds and membranes from the jalapeños, or substitute with milder green bell peppers.
03 - You can prepare these in an air fryer as well. After boiling and smashing the potatoes, air fry at 400°F for 14-15 minutes, flipping halfway through. Then add toppings and air fry for 1 more minute.
04 - If you can't find jalapeño powder for the dip, substitute with a teaspoon of hot sauce or finely minced fresh jalapeño.

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