Cheddar Ranch Twice Baked Potatoes|This Is Why I’m Full
You might be tired of our potatoes by now, but we certainly aren’t! We have an entire bag of our homemade french fries sitting in the freezer waiting to be devoured! Unfortunately we don’t have any of our Cheddar Ranch Twice Baked Potatoes in the freezer, they don’t freeze well! But they are so delicious that it’s worth the effort it takes to make them!
There’s nothing like a delicious cheesy potato right out of the oven, add bacon and ranch and I’m sold! I can’t wait to make these again, especially the cheesy ranch sauce!
Let us know what you think of our Cheddar Ranch Twice Baked Potatoes and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!
- 8 large baking potatoes washed
- 3 tbsp canola oil
- 2 stick salted butter
- 1 cup Bacon bits
- 1 cup Sour cream
- 1 cup Cheddar or Jack cheese
- 1/2 cup whole milk
- 1 package ranch dressing
- 2 tsp seasoned salt
- 1 tbsp Black pepper
- Preheat the oven to 400 degrees F.
- Place the potatoes on a baking sheet.
- Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through (or use our Crock Pot Baked Potatoes recipe that is linked in the description!)
- Slice the butter into pats.
- Place in a large mixing bowl and add the bacon, sour cream and green onione.
- Remove the potatoes from the oven.
- Lower the heat to 350 degrees F.
- With a sharp knife, cut each potato in half lengthwise.
- Scrape out the insides into the mixing bowl, being careful not to tear through the skin, you need it to hold together!
- Lay the hollowed out potato skins on a baking sheet.
- Smash the potatoes into the butter, bacon green onions and sour cream. Add the cheese, milk, seasoned salt, 1/2 packet of ranch dressing, and black pepper to taste and mix together well.
- Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping.
- Top each potato with a little more grated cheese and put them back in the oven until the potato is warmed through
- Mix the remaining ranch dressing with a small amount of Mexican queso cheese (the yellow stuff in the jar) and 1/3 cup of sour cream and when the potatoes are reheated serve it over the top or on the side.
- Enjoy!