Twice baked ranch potatoes make the perfect side dish to a variety of meals. This recipe can be used for nearly every holiday and occasion.
I’ve said it before, and I’ll say it again. I believe food allows you to relieve memories. To me, food often serves as my own personal time machine. Silly, you say? One bite of this twice baked ranch potato and I am transported to childhood holiday gatherings!
These ranch flavored potatoes were a staple during my childhood. They continue to have a spot at my holiday table through adulthood!
Ranch Twice Baked Potatoes
Ingredients: Variations and Substitutions
- Russet potatoes are best for this recipe. Idaho potatoes are great alternative. Ideally, you want to use a starchy potato. I recommend using small or medium sized Russet potatos. Small potatoes roughly weight about 5 oz (1/3 pound) each. Medium potatoes roughly weight 8 oz (1/2 pound each).
- Olive oil is a versatile cooking oil. It’s great for roasting. Other options: grape seed oil, avocado oil, or vegetable oil. Rub the potatoes in oil and generously season with salt before baking.
- Sour cream binds together the baked potato filling. Use full fat sour cream for best results.
- Ranch dip season mix gives these twice baked ranch potato their flavor! I highly recommend using Hidden Valley Ranch Seasoning or Ranch Dip Mix. Alternatively, you may use another brand or use a homemade ranch mix.
- Unsalted butter allows you to control the saltiness of your baked potatoes. If you choose to use salted butter, season the potato filling mixture sparingly.
- Shredded cheese such as parmesan or cheddar compliment the ranch powder best. Other suitable substitutes include: colby cheese, mozzarella, or edam cheese. For a hint of heat, use shredded pepper jack cheese.
How to Make Twice Baked Potatoes
These start off like any other baked potato.
- Scrub the skins of the potato clean, pat dry, dock the potatoes a few times with a a fork, generously rub the potatoes with oil and season with salt. Bake until tender.
- Once potatoes are cool enough to handle, cut a silt lengthwise on each potato. Scoop out insides and place in a large bowl.
- Gently smash potato chunks into smaller pieces. Don’t go overboard and accidentally make mashed potatoes.
- In another bowl, mix together sour cream and ranch dip mix. Add to smashed potatoes. Add melted butter, salt, and pepper. Fold to combine.
- Spoon seasoned potato mixture back into empty potato skins. Place stuffed potatoes back in the oven for another 15-25 minutes until warm throughout. Remove from oven and immediately garnish with shredded cheese.
The key ingredient to this recipe is the ranch mix. While any ranch mix will do, my personal favorite is The Original Ranch mix by Hidden Valley Ranch. It has to be the one sold in pouches, not the giant containers they sell at Costco. (Oddly, enough I find that they taste different.)
There are several ways to change up the flavors for twice baked potatoes.
- Cheddar Bacon Twice Baked Potatoes combines the components of of loaded baked potato.
- Chili Cheese Twice Baked Potatoes: mix smashed potatoes with chili beans, shredded cheese, and sour cream.
- Cheddar Broccoli Twice Baked Potatoes: mix smashed potatoes with par-cooked broccoli (steamed, roasted, or blanched), sour cream, butter, and shredded cheddar.
Serve twice baked ranch potatoes warm. Pairs well with grilled chicken, grilled steaks, Thanksgiving turkey, or Easter ham.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave in 45 second intervals until warmed throughout. Or, reheat in in a 400 degrees F oven for 15-20 minutes until heated throughout.
Twice Baked Ranch Potatoes
- 3 pounds Russet potatoes, scrubbed and washed clean
- 2 Tablespoon olive oil
- 1 cup sour cream
- 4 teaspoon ranch dip seasoning mix (powder)
- 2 Tablespoon unsalted butter, melted
- kosher salt and black pepper, to taste
- shredded parmesan cheese or shredded cheddar cheese, to garnish
- Preheat oven to 450℉. Line baking sheet with parchment paper. Set aside.
- Scrub and rinse potatoes clean. Pat dry. Place potatoes on prepared baking sheet. Coat potatoes in oil. Season generously with kosher salt. If desired, pierce potato with a fork- just to let steam escape during cooking process. Bake for 50-60 minutes until potatoes are tender and can easily be pierced with a knife.
- Remove potatoes from oven and allow to cool. Lower oven temperature to 350 ℉.
- Once potatoes are cool enough to handle, cut a silt lengthwise on each potato. Be careful, as potatoes will steam. Spoon out contents of potato and place in a large bowl. Gently smash into smaller pieces, but no need to make mashed potatoes.
- In another bowl, mix together sour cream and ranch dip mix. Add mixture to smashed potatoes and fold to combine. Add melted butter. Season with salt and pepper.
- Spoon potato mixture back into empty potato skins. Place stuffed potatoes back in the oven for another 15-25 minutes until potatoes are warm and begin to brown on top. Remove from oven and garnish with shredded parmesan cheese. Serve warm.
- 3 pounds of Russet potatoes is roughly 6 medium sized potatoes or 10-12 small sized potatoes. Recommended using small or medium potatoes of similar sizes.
- Other oils to use: grape seed oil, avocado oil, or vegetable oil.
- Use full-fat sour cream for best flavor.
- Highly recommend using Hidden Valley Ranch seasoning or ranch dip mix.