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  • 3lbs gold potatoes (810 small to medium gold potatoes)
  • avocado oil spray
  • a few hefty pinches of salt
  • 1/2lb bacon
  • 1 1/3 cup ranch mayo*
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped chives


  1. Preheat oven to 400 degrees F. Poke holes in potatoes with a fork then spray each potato with avocado oil spray. Sprinkle salt over each potato then place on a baking sheet and into the oven to bake for 40-45 minutes, until potato is tender and skin is crispy on the outside.
  2. Let potatoes cool for 5-10 minutes then cut each potato in half. Use a spoon to scoop out the inside of the potato without breaking the skin. Add the inside of the potato to a food processor the repeat with the remaining potatoes. Spray avocado oil spray on each potato skin then place back in the oven to cook on the top rack for 10 minutes.
  3. While the potato skins bake, cook the bacon in a pan over medium heat until crispy. Set aside on a paper towel to soak up the excess fat then chop into tiny pieces.
  4. Add the ranch mayo, salt, garlic powder, and black pepper to the food processor with the potato insides. Pulse then blend until completely combined, making sure to not over mix the potatoes because they can become gummy. Fold in 2/3 of the chopped bacon and 2/3 of the chopped chives (the remaining will be used for garnish).
  5. Add the potato mixture to the potato skins, about 2 tablespoons per potato skin, then place back in the oven to cook for 15 more minutes. 
  6. Garnish with the remaining bacon and chives before serving!


*I used Tessemae’s Ranch Mayonnaise