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Loaded Potato Skins Ranch

Loaded Potato Skins Ranch: Crispy, Cheesy Perfection Awaits

Loaded Potato Skins Ranch delivers crispy, cheesy perfection, making it a perfect crowd-pleaser for gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 skins
Course: Appetizers
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skins
  • 4 large Russet Potatoes Choose large, firm potatoes for a sturdy base.
  • 4 tablespoons Unsalted Butter Adds richness and crispiness; olive oil can be used as an alternative.
  • 1 teaspoon Garlic Powder Imparts aromatic flavor; fresh minced garlic provides a stronger taste.
  • 1 teaspoon Salt Essential for enhancing flavor; adjust according to preference.
  • 1 teaspoon Black Pepper Adds hint of spice; using freshly cracked pepper enhances taste.
For the Toppings
  • 1 cup Cheddar Cheese Feel free to swap in Monterey Jack for a different kick.
  • 6 slices Bacon Vegetarian bacon bits offer a meat-free option.
  • 2 tablespoons Scallions Chives make a delightful substitute.
  • 1 cup Ranch Dressing Any creamy dressing will work nicely.
Optional Variations
  • 1/2 cup Feta Cheese Swap out cheddar for Mediterranean skins.
  • 1 cup Shredded Chicken Top with hot sauce-coated chicken for Buffalo chicken skins.
  • 4 large Eggs Crack an egg into each skin for breakfast skins.

Equipment

  • Oven
  • Baking sheet
  • Skillet
  • Parchment paper
  • Spoon
  • small bowl
  • Brush

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Pierce russet potatoes several times with a fork and bake on the oven rack for 45-50 minutes.
  3. Cook bacon in a skillet over medium heat for 5-7 minutes until crispy. Drain on paper towels and crumble.
  4. Cut baked potatoes in half lengthwise and scoop out the creamy interior, leaving about a ⅓ inch shell.
  5. Mix melted butter with garlic powder, salt, and black pepper. Coat the insides and outsides of each potato skin with this mixture.
  6. Place seasoned potato skins cut-side up on the baking sheet and bake for 10 minutes before flipping and baking for another 5 minutes.
  7. Fill each skin with cheddar cheese and crumbled bacon, then bake for an additional 5-7 minutes until melted.
  8. Sprinkle with chopped scallions and serve with ranch dressing for dipping.

Nutrition

Serving: 2skinsCalories: 300kcalCarbohydrates: 30gProtein: 10gFat: 18gSaturated Fat: 10gCholesterol: 30mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 150mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 3 days; reheat in a preheated oven. For longer storage, freeze them before adding toppings for up to 2 months.

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