Cheesy Ranch Bacon Stuffed Potatoes
Level up your comfort food game with these irresistible Cheesy Ranch Bacon Stuffed Potatoes! Perfectly baked Russet potatoes serve as the ultimate edible vessels, brimming with a rich and creamy filling of tangy ranch seasoning, sour cream, and velvety cream cheese. Each bite is loaded with crispy crumbled bacon, gooey melted cheddar, and a touch of brightness from fresh green onions, making this dish a crowd-pleasing favorite for family dinners or game-day gatherings. With just the right balance of savory flavors and a golden, bubbly topping, these twice-baked potatoes are a decadent side dish or standout main course. Ready in just over an hour, they’re an easy, oven-baked treat that will have everyone coming back for seconds—and maybe thirds!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 slices Cooked bacon, crumbled
- 1.5 cups Cheddar cheese, shredded
- 4 ounces Cream cheese, softened
- 0.5 cup Sour cream
- 1 tablespoon Ranch seasoning mix
- 3 stalks Green onions, sliced
Instructions
Preheat your oven to 400°F (200°C).
Clean the potatoes thoroughly and pat them dry. Using a fork, poke several holes into each potato to allow steam to escape during baking.
Rub the potatoes with olive oil, then sprinkle with salt and black pepper to season the skin. Place the potatoes directly on the middle oven rack and bake for 50-60 minutes, or until they are tender when pierced with a fork.
While the potatoes are baking, prepare the filling. In a large mixing bowl, combine the crumbled bacon, shredded cheddar cheese (reserve 1/2 cup for topping), cream cheese, sour cream, and ranch seasoning mix. Stir until well combined and creamy.
Once the potatoes are done, remove them from the oven and let them cool slightly until safe to handle. Carefully cut each potato in half lengthwise. Scoop out the insides, leaving a thin layer of potato to maintain the shape of the skins.
Add the scooped potato flesh to the bowl with the filling mixture. Mash and mix thoroughly until smooth.
Spoon the filling back into the potato skins, mounding it slightly. Place the stuffed potatoes on a baking sheet lined with parchment paper.
Sprinkle the reserved cheddar cheese evenly over the tops of the stuffed potatoes.
Return the potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with sliced green onions before serving.
Nutrition Facts
Calories |
3034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.0 g | 213% | |
| Saturated Fat | 86.2 g | 431% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 5704 mg | 248% | |
| Total Carbohydrate | 294.0 g | 107% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 28.0 g | ||
| Protein | 107.5 g | 215% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1690 mg | 130% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 7412 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
