Twice Baked Potatoes with Bacon and Ranch
Get ready to elevate your side dish game with these decadent Twice Baked Potatoes with Bacon and Ranch! Crisp, golden potato skins are loaded with a creamy, flavor-packed filling made from fluffy mashed potatoes blended with sour cream, ranch dressing, melted cheddar cheese, and just the right touch of seasoning. Each potato is then topped with crispy bacon, extra cheese, and baked to perfection for a bubbly, golden finish. A sprinkle of fresh green onions adds a pop of color and flavor, making this dish a true crowd-pleaser. Perfect as a comforting side for family dinners or as a standout addition to your next potluck, these twice-baked potatoes are a delicious combination of creamy, cheesy, smoky, and savory flavors. Whether you're hosting or simply craving some indulgence, these loaded potatoes are guaranteed to impress!
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Recipe Information
Ingredients
- 4 pieces Large russet potatoes
- 1 tablespoon Olive oil
- 1 teaspoon Kosher salt
- 6 slices Bacon
- 4 tablespoons Unsalted butter
- 0.5 cup Sour cream
- 0.25 cup Ranch dressing
- 1 cup Shredded cheddar cheese
- 2 tablespoons Milk
- 0.25 cup Chopped green onions
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly and dry them. Rub each potato with olive oil and sprinkle with kosher salt to season the skins.
Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until they are fork-tender.
While the potatoes bake, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble into small pieces. Set aside.
Once the potatoes are cooked, remove them from the oven and allow them to cool for 10 minutes, or until they are cool enough to handle.
Slice each potato in half lengthwise. Using a spoon, carefully scoop out the flesh into a large mixing bowl, leaving about 1/4 inch of potato as a shell to maintain its structure.
Place the potato shells on a baking sheet and set aside.
To the potato flesh in the mixing bowl, add butter, sour cream, ranch dressing, shredded cheddar cheese (reserve about 1/4 cup for topping), milk, and black pepper. Mash everything together until smooth and creamy. Adjust seasoning to your liking.
Gently fold in half of the crumbled bacon and half of the chopped green onions into the potato mixture.
Spoon the filling back into the potato shells, mounding it slightly.
Sprinkle the reserved shredded cheese and remaining bacon on top of each filled potato.
Return the potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Remove the potatoes from the oven and garnish with the remaining chopped green onions before serving.
Nutrition Facts
Calories |
2339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.8 g | 207% | |
| Saturated Fat | 79.0 g | 395% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 2761 mg | 120% | |
| Total Carbohydrate | 169.3 g | 62% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 17.6 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1172 mg | 90% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 4172 mg | 89% | |
*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.
