Twice Baked Italian Ranch Potatoes

Recipe by Juju Bee
READY IN: 40mins




  • Preheat oven to 425°F.
  • Microwave pierced potatoes for 12 minutes on high; let cool until manageable.
  • Cut skin off of potato tops and scoop out pulp into a medium bowl, being sure to keep skins intact, and keep skins about 1/4-inch thick.
  • Heat skillet over medium heat, melt butter, and sauté shallot until slightly caramelized.
  • Add the butter/ shallot mixture into potato pulp and mash potatoes very well.
  • Add ranch, milk, garlic salt, and 1 1/2 teaspoons of the basil; mix very well, adding more milk or ranch until your desired taste and consistancy.
  • Re-Stuff the empty potato skins with the mashed potatoes and top off each potato with the parmesan cheese and the remaining basil.
  • Carefully brush outer potato skins with vegetable oil.
  • Place on greased, or non-stick baking sheet or pan.
  • Bake in oven until heated through and cheese is melted, about 15 minutes.