Twice Baked Italian Ranch Potatoes
Elevate your side dish game with these irresistible Twice Baked Italian Ranch Potatoes! Perfectly baked russet potatoes are transformed into creamy, cheesy delights with a rich blend of sour cream, butter, and milk, then infused with bold flavors from dry ranch seasoning, Italian herbs, and garlic powder. Topped with mozzarella and Parmesan cheeses, these stuffed potatoes deliver a golden, bubbly finish that’s both indulgent and satisfying. Fresh parsley and optional chives add a bright, herby touch to this comforting dish, making it a crowd-pleaser for family dinners or special occasions. With crispy potato skins and a velvety, flavorful filling, these twice-baked potatoes are the ultimate fusion of Italian and ranch-seasoned goodness!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 tablespoons Unsalted butter
- 0.5 cup Sour cream
- 0.25 cup Milk
- 1 cup Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Dry ranch seasoning mix
- 1 teaspoon Italian seasoning
- 0.5 teaspoons Garlic powder
- 2 tablespoons Chopped fresh parsley
- 2 tablespoons Chopped fresh chives (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper for easy cleanup.
Scrub the potatoes thoroughly and pat them dry. Pierce each potato several times with a fork to allow steam to escape while baking.
Rub the potatoes with olive oil, then sprinkle evenly with salt and black pepper. Place the potatoes on the prepared baking sheet.
Bake the potatoes in the preheated oven for 50-60 minutes, or until the skins are crispy and the insides are soft. Remove them from the oven and let them cool for 10 minutes.
Reduce the oven temperature to 375°F (190°C).
Cut each potato in half lengthwise. Using a spoon, carefully scoop out most of the potato flesh, leaving a 1/4-inch-thick shell. Place the scooped flesh into a mixing bowl and set the hollowed potato skins aside.
Add the butter, sour cream, milk, mozzarella cheese, Parmesan cheese, ranch seasoning mix, Italian seasoning, and garlic powder to the bowl with the potato flesh. Mash everything together until smooth and creamy. Adjust seasoning with additional salt and pepper, if needed.
Spoon the mashed potato mixture back into the hollowed-out potato skins, mounding it slightly. Place the stuffed potatoes back onto the baking sheet.
Sprinkle the tops of the potatoes with a little extra mozzarella cheese, if desired.
Bake the filled potatoes in the oven at 375°F (190°C) for 15-20 minutes, or until the tops are golden and the filling is heated through.
Remove from the oven and garnish with fresh parsley and chopped chives, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.6 g | 176% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 4106 mg | 179% | |
| Total Carbohydrate | 269.2 g | 98% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 23.4 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 1675 mg | 129% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 6057 mg | 129% | |
*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.
