Twice Baked Ranch Potatoes
Creamy, cheesy, and packed with bold ranch flavor, these Twice Baked Ranch Potatoes are the ultimate comfort food side dish! Featuring fluffy russet potatoes that are baked to perfection, then mixed with a savory blend of ranch seasoning, sour cream, cheddar cheese, and a hint of black pepper, this recipe takes your potato game to a whole new level. Each creamy filling is spooned back into a crispy potato shell, topped with melty cheddar, and garnished with fresh green onions—and optional crispy bacon for an irresistible finishing touch. Perfect for weeknight dinners, barbecues, or holiday feasts, these twice-baked potatoes are as impressive as they are easy to make. Ready in just over an hour, this versatile dish delivers maximum flavor with minimal effort.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 4 tablespoons Butter
- 0.5 cup Sour cream
- 0.25 cup Milk
- 2 tablespoons Ranch seasoning mix
- 1 cup Cheddar cheese, shredded
- 2 stalks Green onions, sliced
- 0.5 teaspoon Black pepper
- 4 slices Bacon, cooked and crumbled (optional)
Instructions
Preheat your oven to 400°F (200°C).
Scrub the russet potatoes clean and dry them thoroughly with a towel. Poke a few holes in each potato with a fork to allow steam to escape during baking.
Rub the potatoes with olive oil and sprinkle them evenly with salt.
Place the potatoes on a baking sheet and bake for 50-60 minutes, or until they are tender and can be easily pierced with a fork.
Remove the potatoes from the oven and let them cool for about 10 minutes, or until they are safe to handle.
Cut each potato lengthwise in half and carefully scoop out the insides, leaving a thin shell of potato flesh around the edges. Place the scooped potato flesh into a large mixing bowl.
Add the butter, sour cream, milk, ranch seasoning mix, black pepper, and half of the shredded cheddar cheese to the bowl with the potato flesh. Mash and mix until the mixture is smooth and creamy.
Spoon the potato mixture back into the potato shells, mounding it slightly.
Sprinkle the remaining cheddar cheese evenly over the top of the stuffed potatoes.
Return the potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and the tops are golden brown.
Remove from the oven and garnish with sliced green onions and crumbled bacon, if using.
Serve warm and enjoy your delicious Twice Baked Ranch Potatoes!
Nutrition Facts
Calories |
2854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.2 g | 191% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 6190 mg | 269% | |
| Total Carbohydrate | 292.8 g | 106% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 28.3 g | ||
| Protein | 94.5 g | 189% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 1252 mg | 96% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 7247 mg | 154% | |
*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.
