Recipe by Sharon123
A great (and healthy) substitute for ranch-flavored potato chips! Adapted from Rachael Ray's TV show.
Top Review by WiGal
Unique with the tomato on top, tasty and attractive. Had small potatoes so reduced the ranch mixture by a third and glad I did. Used regular sized tomato so cut it, sprayed with a bit of cooking spray and seasoned. Suppose you could make earlier and reheat at 350. Thank you Sharon for sharing.
- 4 idaho potatoes
- extra virgin olive oil, for drizzling
- salt & freshly ground black pepper
- 1 pint cherry tomatoes (or grape tomatoes)
- 1 cup buttermilk
- 1 garlic clove, grated
- 2 -3 dashes hot sauce
- 1 tablespoon flat leaf parsley, chopped
- 1 tablespoon dill, chopped
- 1 tablespoon fresh chives, chopped
- 1 cup shredded sharp cheddar cheese
Directions See How It's Made
- oven to 425ºF.
- Scrub the potatoes of any excess dirt and prick them each several times with a fork. Place them on a baking sheet, drizzle with extra virgin olive oil and season with salt and freshly ground black pepper, tossing lightly to coat.
- Bake in the oven until tender, about 45-60 minutes depending on the size of the potato. Remove the baked potatoes from the oven and let cool enough to handle.
- When the potatoes have about 10 minutes left in the oven, place the tomatoes onto a baking sheet and drizzle them lightly with olive oil. Season them with salt and freshly ground black pepper and roast them in the oven until they’ve blistered, about 15 minutes.
- While the potatoes are cooling, combine the buttermilk, garlic, hot sauce and herbs in a small mixing bowl. Season the ranch with salt and freshly ground black pepper and reserve in the refrigerator until the potatoes are ready.
- Once the potatoes are cool, cut them in half lengthwise and scoop the insides out into a mixing bowl, leaving a thin layer of flesh still intact on each half. Be sure not to pierce the skin of the potato while doing so. Add the ranch to the potato and mash lightly to mix everything together. Season with salt and freshly ground black pepper and scoop the filling back into the hollowed out potato shells, dividing it evenly between all eight.
- Place the potato skins back onto a baking sheet and sprinkle the cheese over each of them.
- Place them back into the oven to melt the cheese, 1-2 minutes. Top each potato with some of the roasted tomatoes and serve them up with your favorite side salad alongside. Enjoy!