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loaded ranch potato skins
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Total: 1 hours, 25 minutes

Servings: 16


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Step 1

Heat oven to 375°F.

Step 2

Place potatoes on rimmed baking sheet. Prick with fork, brush with 1 tablespoon oil, and season with 1/4 teaspoon salt. Bake until tender and cooked through, 45 to 50 minutes.

Step 3

Meanwhile, arrange bacon on small rimmed baking sheet; bake until crisp, 15 to 20 minutes. Transfer to paper towel–lined plate and crumble when cool.

Step 4

Transfer potatoes to cutting board and let cool 10 min. Increase oven temp to 450°F. Slice potatoes in half lengthwise and scoop out flesh, leaving 1/4 inch all around shells (reserve potato flesh for other use or use in Ranch Croquettes).

Step 5

In small bowl, stir together 2 teaspoons ranch seasoning and remaining 2 tablespoons oil; brush onto inside and outside of each potato shell. Return potato shells to baking sheet and bake, flipping halfway, until crisped and browned, 15 to 20 minutes.

Step 6

Fill shells with cheeses, scallion whites and light greens, and bacon and bake until cheese is melted, 5 minutes. Top with dark scallion greens.

Step 7

Meanwhile, in bowl, combine sour cream and remaining tablespoon ranch seasoning. Serve with potato skins.

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