Instructions

• First, create the candied bacon: Preheat oven to 375°F. Line a sheet pan with foil and arrange bacon in a single layer. Bake until golden brown and crisp – about 15 minutes. Carefully tip the pan to drain the fat. Dollop pepper jelly on the pieces of bacon and allow the heat to soften the pepper jelly. Then brush the pepper jelly to evenly coat the bacon. Return to the oven and cook for 4 minutes.
• Increase oven temp to 400°F.
• In a microwave-safe bowl, steam the potatoes. Place in a bowl with ¾ cup water and 2 tsp salt. Cover with a plate or plastic wrap. Microwave on high for 5-10 mins or until the potatoes can be easily pierced with a knife.
• Place the potatoes on a sheet pan and smash them! You can do by placing a second sheet pan on top and pressing down. Or you can do this individually with a glass or bowl. Smash the potatoes until ½” thick.
• Combine the Loaded Potato Skin Blend with ¼ cup Garlic Jalapeno Extra Virgin Olive Oil and drizzle over potatoes. Roast at 400°F for 10 minutes. Flip the potatoes and continue roasting for another 10 minutes or until golden brown and crispy.
• Place the potatoes on a platter. Top with shredded cheese, sour cream and sliced scallions. Garnish with the chopped candied bacon.