These Cheddar Ranch Twice Baked Potatoes are the best potato skins recipe you will ever eat. The potatoes are creamy and the hint of ranch mixed with cheddar is perfection.
It’s Man Monday! Let’s be real here. I have a love-hate relationship with these potatoes. I mean, they’re bloomin’ good! Why do I kinda hate them too? Because, the last time I made these guys, I ate so much of the filling while cooking that I ended up not being hungry for dinner. In fact, maybe I’ll make a separate recipe for just the filling… (seriously, that’s an awesome idea I just came up with… stay tuned for that).
While we are being real, can we get real about something else? Fad-food-fears. Or Trip-effs as I like to call them. What is a Trip-eff you ask? A trip-eff is one of those popular food faux pas. You know what I’m talking about. They come out like every week. Yesterday, milk was bad for you. Today gluten, white rice, and potatoes are bad for you… Are you kidding me? Potatoes?
Some of these trip-effs actually have some validity to them – but don’t believe it for a second for potatoes. Potatoes have an insane amount of vitamin B6. You know what B6 does? It aids cognitive function (prevents dementia), improves mood, and it even reduces morning sickness! It absolutely amazes me that people will accept that “potatoes are bad for you” and still believe that soy is good for you. Get your facts (and your research) straight people.
Anyway, *stepping off soap box* do yourself a favor. Combat dementia, eliminate morning-sickness, improve your mood, and destroy hunger by making these potato-boats of deliciousness.
Cheddar Ranch Twice Baked Potatoes
Ingredients
- 4 Russet potatoes washed
- 3 Tbsp. canola oil
- 1 cup {2 sticks} salted butter
- 1 cup sour cream
- 1 cup Cheddar cheese plus more for topping
- 1/2 cup whole milk
- 1 Tbsp. Ranch seasoning mix
Instructions
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Preheat the oven to 400ºF.
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Rub the potatoes with the canola oil and place on a baking sheet. Bake for 1 hour and 10 minutes.
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Slice the butter into 8 even slices. Place it in a large mixing bowl and add the sour cream.
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When the potatoes are done cooking {They should be completely soft when pierced with a fork}, remove them from the oven and lower the heat to 350ºF.
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Cut each potatoe in half, lengthwise. Scrape out the insides with a spoon into the mixing bowl, leaving a small rim of potato in place for support. Put the potato shells back on the baking sheet.
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Mash the potatoes into the butter and sour cream. Add the cup of cheese, milk, and Ranch seasoning until smooth and creamy.
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Spoon the potato filling into the potato shells. Top with grated cheese and bake for 15 to 20 minutes, until potato is completely heated through.
-Zach
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