Ranch Twice Baked Potatoes | Utah Recipe Developer

Hi there. I have been totally MIA as of late. I’m wrapping up a big project that I was working on for several weeks. I can’t share that with you just yet, but I’m really excited to be able to share the images with you when I’m able.

In the meantime, I have a recipe to share with you today. Loaded Ranch Twice Baked Potatoes. What I love about these is that there is flavor all the way through. In. Every. Bite. Bonus, you could make them ahead of time, saving the second bake for just before you’re ready to serve them, making them perfect for a dinner party or a busier day. 

Recipe:

6 baking potatoes

3 tablespoons olive oil

Salt and Pepper

6 pieces of bacon

1  stick butter, cut into 1 tablespoon pieces

1 cup ranch dressing

1 cup shredded cheddar cheese, divided

2 green onions, sliced thin

1/2 cup milk

salt and pepper

Process:

• Preheat oven to 400˙
  
• Place potatoes on a baking sheet, rub with oil and salt and pepper. Bake until sufficiently baked through, about an hour.
• While potatoes bake, cook bacon until crisp. Crumble into pieces.
• When potatoes are done baking, remove from oven and let cool 5 minutes. 
• Lower oven temperature to 350˙
• With a sharp knife, slice the top 1/2 inch off each potato. Carefully scoop out flesh with a spoon and place in a mixing bowl. Add butter, 1/2 of bacon, ranch dressing, 3/4 cups of cheddar, green onions, milk, and salt and pepper to taste and combine, being carefully not to over mix. 
• Spoon mixture back into potato shells
• Top with remaining cheddar and bacon pieces
• Pop back in the oven until warm through and cheese is melted and bubbly about 15-20 minutes

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