Ingredients

The following ingredients have 4 Servings
  • 3 slices bacon (cooked and crumbled, reserve 1 tablespoon bacon grease)
  • 1/4 cup diced jalapeno pepper (remove seeds for a more mild flavor)
  • 2 Green onions (diced)
  • 1 clove garlic (minced or pressed)
  • 3 cups water
  • 1/2 (9.74 oz) package Idahoan Signature™ Russets Mashed Potatoes
  • 1/4 cup mayo
  • 1/4 cup Sour cream
  • 1 (1 oz) packet dry ranch salad dressing
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 cup crushed potato chips
  • Potato chips (for serving)
  • crackers (for serving)

Instruction

  • Preheat oven to 400 degrees F and place rung onto top rack.
  • In an oven safe/stove safe cast iron skillet, heat 1 tablespoon bacon grease.
  • Once hot, add in jalapeno, green onions, and garlic.
  • Cook 60 seconds and set aside.
  • In a large stockpot, boil water.
  • Once boiling, remove from heat and stir in potatoes.
  • Let stand one minute, then stir in bacon, jalapeno mixture, mayo, sour cream, ranch seasoning, cheddar, and mozzarella.
  • Place potato mixture into the oven safe/stove safe cast iron skillet.
  • Top with remaining cheddar, mozzarella, and crushed potato chips.
  • Bake in preheated oven for 10 minutes.
  • Serve with more potato chips and crackers!