Twice Baked Cheesy Bacon Ranch Potatoes
These twice baked potatoes feature crisp potato halves heaping with a cheesy bacon ranch potato filling and topped with more cheese and crispy bacon. Potatoes don’t get any better than this!
So uh, do I really need to write anything? Will any combination of words this page be able to trump the TWICE BAKED CHEESY BACON RANCH POTATO combo? I think not. But, I shall go on anyway, because hey. I like to listen to myself talk. We know this.
So, I come from an ancestry of potato farmers. (Well, my grandpa was a potato farmer. But it’s more fun for me to refer to that as my ancestry.) Anyway, point being, potatoes are in my blood. I love them, I need them, I can’t live without them. And these heavenly twice baked potatoes are no exception. The Ranch seasoning really gives these an extra zing that you can’t beat, and I’m a genius for adding it in. 😉
To go further into what makes these potatoes so amazingly awesome, they freeze super-duper well. As in, I wish I had doubled this recipe. Nah, TRIPLED this recipe. I should have tripled it. You just let the potatoes cool, wrap them individually into some foil, and pop them in a freezer bag.
Reheating twice baked potatoes:
Place a frozen, foil-wrapped potato into a 350 degree oven for about 20-25 minutes, and you’re good to go! I like to lift the top of the foil at the end to give the potatoes a little extra crisp at the top.
Feel free to chop up some green onions to sprinkle on top, just don’t include those in your freezer packs 😉
- 4 russet potatoes washed
- 2 Tablespoons canola oil
- 1 stick salted butter at room temperature
- ¾ cup crumbled bacon fried
- ½ cup sour cream Plus more for on the side, if you choose
- 2 Tablespoons Ranch salad dressing & seasoning mix*
- ½ cup Cheddar or Jack cheese or a mix of both, plus more for topping
- ½ cup whole milk
- 1 teaspoons seasoned salt
- Black Pepper
Preheat the oven to 400 degrees.
Pierce each potato a few times with a fork. Rub the canola oil on each potato to keep the skin from cracking. Bake for approximately one hour, or until they are all cooked through. Set them aside to cool slightly, and decrease the heat to 350 degrees.
In a large mixing bowl, slice the butter into cubes and drop into the bowl. Mix it with the butter, sour cream, Ranch seasoning and HALF of the bacon. (mmmm… healthy….)
Slice each potato in half, lengthwise. Use a spoon to carefully scoop out the inside of the potato and drop the scoops into the mixing bowl. While scooping, be careful not to get too close to the edge of the potato to keep the shape intact. Lay the hollowed out potatoes, skin side down, on a baking sheet.
Within the mixing bowl, smash together the potatoes, butter, sour cream, ranch, and bacon.
Add in the milk, cheese, seasoned salt, and pepper, and mix until well-combined and of desired consistency.
Fill each potato with the mixture. Top with additional cheese and the other half of bacon.
Bake for about 15-20 minutes, until the cheese is nice and melted and the potato is heated through.