Cheddar Bacon Ranch Twice-Baked (Printable)

Potatoes filled with cheddar, bacon, ranch, and baked for delicious crispy flavor and creamy texture.

# What you'll need:

→ Main components

01 - 4 large russet potatoes
02 - 1 cup shredded sharp cheddar cheese
03 - 6 slices bacon, cooked crisp and crumbled

→ Flavor enhancers

04 - 1/2 cup sour cream
05 - 1/4 cup ranch dressing
06 - 1/4 cup whole milk
07 - 2 tablespoons unsalted butter, melted
08 - 2 tablespoons chopped fresh chives
09 - 1 teaspoon garlic powder
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon fine sea salt

# Method:

01 - Preheat oven to 400°F (204°C). Clean and dry the potatoes, then pierce several times with a fork. Arrange directly on oven rack and bake for 55-60 minutes, or until fork-tender.
02 - Allow potatoes to cool for 10 minutes. Cut each potato in half lengthwise. Carefully scoop out the flesh, leaving a thin shell. Place potato flesh in a large mixing bowl.
03 - Add sour cream, ranch dressing, milk, melted butter, garlic powder, salt, and pepper to the potato flesh. Mash until creamy and smooth.
04 - Fold in half of the cheddar cheese, half of the bacon, and half of the chives. Stir until evenly distributed.
05 - Spoon the mixture evenly into the potato shells, mounding slightly.
06 - Place stuffed potatoes on a baking sheet. Top with remaining cheddar cheese and bacon. Bake at 400°F (204°C) for 18-20 minutes, until cheese is melted and tops are lightly golden.
07 - Garnish with reserved chives before serving. Enjoy hot.

# Expert Advice:

01 -
  • Ready for the oven with just basic prep
  • Ideal make-ahead dish for parties or busy nights
  • Irresistible mix of textures with creamy center and crispy topping
  • You get all the satisfaction of classic loaded potatoes but with extra flavor thanks to the ranch dressing and two baking steps
02 -
  • Packed with protein and flavor from bacon and cheese
  • Perfect to prep a day ahead and bake fresh before serving
  • Easily feeds a crowd for low-fuss entertaining
03 -
  • Use large russets so there is plenty of room for stuffing and maximum creamy center. Do not skip crisping the bacon slowly so it stays tender and has deep flavor. I learned the hard way not to overmix the potato filling or it gets sticky so fold gently for fluffiest results.

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