Cheesy Bacon Ranch Twice Baked Potatoes
These twice baked potatoes are full of cheesy goodness that everyone will enjoy!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 10 potatoes
- 5 medium sized Russet Potatoes
- 1/2 a package of Cream Cheese 4 oz.
- 1 stick of Butter
- 1 package of Ranch Dressing Mix or try my homemade recipe!
- 1 cup of Buttermilk may sub. 1 cup of milk + 2 tbsp vinegar
- Salt to taste
- Bacon Bits for topping
- Shredded Cheddar Cheese for topping
- Green Onions chopped (for topping)
Cook potatoes using your preferred method. (I like to use the Instant Pot
or Slow Cooker
Slice each cooked and cooled potato in half lengthwise and scoop out the centers with a spoon (leaving about 1/4 inch inside the potato) and place insides of potato in a bowl.
Place potato skins on a baking sheet and broil for 5 minutes.
Take your bowl of potatoes and add in cream cheese, butter, ranch dressing mix, buttermilk and salt.
Mix with a hand mixer
or potato masher
until smooth. You may need to add more buttermilk if the consistency is too dry.
Scoop potato mix into the skins, filling each one up, as shown.
Place potatoes back into the casserole dish and top with cheese, bacon, and green onions (or other desired toppings).
Broil for an additional 5 minutes, until cheese is melted.
Serve and enjoy!
Calories: 199kcal | Carbohydrates: 21g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 136mg | Potassium: 484mg | Fiber: 1g | Sugar: 2g | Vitamin A: 396IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 1mg