We are gona repurpose this loaded baked potato to a salad

8 strips of bacon, fried crispy and crumbled, 6-8 large russet potatoes, scrubbed well, 1 lb. ground beef1 T.  olive oil, 1 tsp. sea salt, 1 1/2 cups cheddar cheese, grated, sour cream green onions, ranch dressing.

Preheat the oven to 425 degrees. Rub the potatoes with olive oil. Poke a bunch of holes in the potatoes with a fork. This step prevents the possibility of the potatoes exploding in the oven. Bake the potatoes for 1-2 hours until they are tender. When the potatoes cool, dice them. Put the diced potatoes into a large bowl. Sprinkle with salt, pepper, and granulated garlic, mix well, taste, and set aside. Get out a heavy skillet, heat to medium, add 1/2 cup of chopped white onions, 2 minced garlic cloves, beef bouillon, and black pepper mix well. Add the ground beef and cook to medium well. Taste adjust dry seasoning

Assemble your salad the same way you would assemble your baked potato and serve