I love making Loaded Potato Skins Ranch. They’re crispy, cheesy, and packed with flavor. These delicious snacks make a great appetizer for gatherings or a fantastic game-time treat.
My sister, Jennifer, always asks for these when we watch movies together. They remind me of the good times we shared growing up, munching on snacks and laughing together.
Gathering Your Ingredients
- 4 large russet potatoes, scrubbed
- 3 scallions, thinly sliced
- 1 cup shredded cheddar cheese
- ½ cup ranch dressing
- 4 slices bacon
- 2 tablespoons unsalted butter, melted
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
The Tools That Help
You don’t need many tools for this recipe, but here are some essentials:
- Baking sheet
- Parchment paper
- Fork
- Skillet
- Mixing bowl
- Spoon for scooping
- Whisk
The Step-by-Step Process
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pierce potatoes with a fork and bake directly on the oven rack for 45-50 minutes, or until tender. Allow to cool slightly.
- While potatoes are baking, cook bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble.
- Cut each cooled potato in half lengthwise. Carefully scoop out most of the flesh, leaving approximately ⅓ inch thick shell. Reserve the scooped potato flesh for alternative culinary applications.
- Whisk together melted butter, garlic powder, salt, and black pepper. Brush the interior and exterior of each potato skin with this seasoning mixture.
- Arrange potato skins cut-side up on the prepared baking sheet. Initially bake for 10 minutes. Subsequently, flip the skins and bake for an additional 5 minutes.
- Evenly distribute shredded cheddar cheese and crumbled bacon onto the interior of each potato skin. Return to the oven and bake for 5-7 minutes, until the cheese is completely melted and bubbly.
- Remove from the oven. Garnish with sliced scallions. Serve immediately with ranch dressing for dipping.
Lighter, Healthier Touches
To make these lighter, consider using reduced-fat cheese or Greek yogurt in place of ranch dressing. You can also load them up with veggies like bell peppers or spinach for extra nutrition.
Perfect Pairings
These loaded potato skins pair well with a fresh salad or some homemade guacamole. For drinks, serve them with a refreshing lemonade or a light beer.
Common Stumbles to Avoid
Be careful not to over-bake the potatoes at the beginning; they should be tender but not mushy. Also, when scooping, leave enough potato in the skin to support the toppings.
Storing Your Creation
If you have leftovers, store the potato skins in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep them crispy.
A Final Warm Word
I hope you enjoy making Loaded Potato Skins Ranch as much as I do. They are sure to bring smiles and flavor to your gatherings. Be prepared for everyone to ask for seconds!
Answering Your Questions
How long does it take to make Loaded Potato Skins Ranch?
It takes about 1 hour to make Loaded Potato Skins Ranch, including baking and prep time. You can enjoy these delicious snacks in no time!
Can I use other toppings on Loaded Potato Skins Ranch?
Absolutely! Feel free to add toppings like jalapeños, sour cream, or diced tomatoes to customize your loaded potato skins to your taste.
How do I keep Loaded Potato Skins Ranch crispy?
To keep them crispy, avoid covering the potato skins while storing them and reheat them in the oven instead of the microwave. This helps maintain their crunchiness.
Print
Loaded Potato Skins Ranch
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: N/A
Description
Crispy, cheesy, and packed with flavor, these loaded potato skins make a perfect appetizer or game-time treat.
Ingredients
- 4 large russet potatoes, scrubbed
- 3 scallions, thinly sliced
- 1 cup shredded cheddar cheese
- ½ cup ranch dressing
- 4 slices bacon
- 2 tablespoons unsalted butter, melted
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pierce potatoes with a fork and bake directly on the oven rack for 45-50 minutes, or until tender. Allow to cool slightly.
- While potatoes are baking, cook bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble.
- Cut each cooled potato in half lengthwise. Carefully scoop out most of the flesh, leaving approximately ⅓ inch thick shell. Reserve the scooped potato flesh.
- Whisk together melted butter, garlic powder, salt, and black pepper. Brush the interior and exterior of each potato skin with this seasoning mixture.
- Arrange potato skins cut-side up on the baking sheet. Initially bake for 10 minutes, then flip and bake for an additional 5 minutes.
- Evenly distribute cheddar cheese and crumbled bacon on each potato skin. Return to the oven and bake for 5-7 minutes, until cheese is melted and bubbly.
- Remove from oven, garnish with sliced scallions, and serve immediately with ranch dressing for dipping.
Notes
To make lighter versions, consider using reduced-fat cheese or Greek yogurt instead of ranch dressing, and loading them with veggies.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 potato halves
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Keywords: loaded potato skins, snacks, appetizers, ranch dressing, cheesy potatoes