Twice Baked Italian Ranch Potatoes
photo by Juju Bee
- Ready In:
- 4 russet potatoes
- 2 tablespoons butter
- 1 chopped shallots or 1/4 cup chopped onion
- 1⁄2 cup ranch dressing (more if desired-Hidden Valley is best)
- 1⁄2 cup milk (more if desired)
- 1 teaspoon garlic salt
- 3 teaspoons dried basil
- 1 cup parmesan cheese
- 1⁄2 cup vegetable oil
- 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.
Questions & Replies
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Wow! Delicious & decadent!! I normally stay away from these types of recipes because I think it's going to be a lot of work to scoop out the pulp & re-fill the potatoes but it was really quite easy! I did make some minor changes, though: I used ranch with bacon dressing (yummy!!) & I left out the onion, as a personal preference. I didn't use any of the milk either because it seemed like the potato filling was "goopy" enough without it. I also only needed less than half of the called for amounts of parmesan and oil.
I made this recipe for my wife and myself (cutting the measurements in half) and it was awesome. We absolutely loved it and it was very easy to make. The potato skins with the insides were very tasty. This will be a nice addition to our menus. The only thing I might try different is to add some bacon bits. Thank you for a great recipe.
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I was hesitant to post a review of this recipe because I changed to so much to suit my family's tastes. I knew my family wouldn't like the "Italian" part of the recipe so I just used the ranch dressing, substituted seasoning salt for the garlic salt and added about 1 cup of cheddar cheese. I kind of made a whole new recipe but really appreciated the idea. Thanks Julia!