Twice Baked Ranch Potatoes with Bacon
Crispy-skinned baked potatoes halved and filled with a creamy mashed potato mixture enhanced with ranch dressing, sharp cheddar cheese, and crumbled bacon. The filled potatoes are baked until heated through, then finished under the broiler for a light golden crust.
Ingredients
- 2 large baking potatoes
- 1 medium onion, chopped
- 4 slices bacon
- ¼ cup low-fat ranch dressing
- ½ cup grated cheddar cheese
Instructions
- 1
Bake potatoes in 400°F oven until tender.
- 2
Cook bacon until crisp, pat dry and crumble.
- 3
Drain almost all fat from bacon pan and cook onion until soft.
- 4
Cut baked potatoes in half.
- 5
Scoop out potatoes leaving 1/4 inch shell.
- 6
Mash potatoes until smooth and mix in dressing, cheese, bacon and onion.
- 7
Spoon mixture back into skins.
- 8
Bake at 350°F until heated through.
- 9
Broil for 2-3 minutes to brown lightly.
Good to Know
Refrigerate filled potatoes up to 3 days; reheat at 350°F before broiling.
Prepare through spooning mixture into skins; cover and refrigerate up to 1 day before final baking and broiling.
Serve hot as a side dish.
Common Mistakes
Do not skip patting bacon dry to avoid excess grease in filling.
Do not broil longer than 3 minutes to avoid burnt tops.