These potatoes are truly awesome. They are so easy to make. If you can imagine a potato with bacon, your favorite shredded cheese, mine is cheddar, the parmesan cheese, onions, garlic and creamy ranch dressing you have to give these a try. All ingredients can be adjusted to suit your taste. You will not regret making them. We call them awesome for a reason!
Cheesy Ranch Twice Baked Potato Boats
- 4-6 medium-large russet potatoes, unpeeled
- 1/4 cup butter -
- 2 cups shredded cheese divided
- 1/4 cup parmesan cheese grated
- 1/2 cup bacon, cooked and crumbled or 12 slices
- 1/2 cup ranch dressing -
- 1/4 cup milk or cream 1/3
- 1 small onion, finely chopped
- 1 tblsp garlic, minced
- 6 tblsp salt - optional
- 1/2 tsp black pepper optional
- 2 tblsp rosemary optional
- 2 tblsp thyme optional
- 2 or 4-6 tblsp egg whites or olive oil
Preheat oven to 400 degrees. Wash potatoes and pat dry. Pierce potatoes with a fork. If desired whisk an egg white until frothy or use olive oil and brush the potatoes. Then roll the potato in a combination of kosher salt, ground black pepper, rosemary and thyme. I usually sprinkle the spices on a cutting board and roll the potato around on it. Bake potatoes for about 60 minutes, until tender. Remove from oven and let sit until cool enough to handle.
While potatoes cool saute onions until translucent. Adjust oven temperature to 350 degrees. Use a small knife and cut around the top of the potato. You are trying to make a bowl of sorts. Remove the top of the potato. Hold the potato in one hand. I find an oven mitt works great to hold the potato if it is too hot to handle. Use a small spoon to scrape out the inside of each potato into a mixing bowl, leaving a thin edge for support (less than 1/2 inch). Use a handheld mixer if possible. Add in butter, milk or cream, garlic, parmesan, ranch dressing, onions, bacon, salt and pepper. Add 1/2 cup to 1 cup of shredded cheese to taste.
Arrange hollowed potatoes in a large baking dish. Place mashed potatoes into a ziploc bag and push to the bottom. Cut one corner off with scissors. Squeeze out mashed potato into the potato. If no bag available simply spoon potato mixture back inside the potato. Sprinkle with cheese. Approximately 1/4 cup per potato. Heat in oven for about 15 minutes. Then turn oven up to broil until cheese is nicely browned. About 5 minutes. Serve immediately.