Recipe: Bacon Ranch Twice-Baked Potatoes
Ranch seasoning is a natural partner to bacon and cheese twice-baked potatoes.
Serves4 to 8
Prep10 minutes
Cook1 hour 5 minutes to 1 hour 20 minutes
Baked potatoes are the ultimate blank canvas for whatever you’d like to throw on top of them, but watch eyes really light up when you say “twice-baked potatoes.” Plain spuds become something special when you mix in all the toppings so that every single bite is perfect—but one more flavor booster takes them over the top.
A Classic with a Twist
These twice-baked potatoes are loaded with the typical mix-ins of crispy bacon, sour cream, and melty cheddar cheese. But with a little bit of Hidden Valley Ranch Seasoning, the filling gets a boost of tangy, savory ranch flavor. It’s an easy new twist to a weeknight routine that reminds us once again why bacon and ranch are such good friends.
While you can serve these twice-baked potatoes as a side dish, they’re definitely hearty enough to be the main dish when served with a simple green salad. Take leftovers to work for lunch and you’ll be watching the clock all morning to see when it’s time to savor these again.
Bacon Ranch Twice-Baked Potatoes
Ranch seasoning is a natural partner to bacon and cheese twice-baked potatoes.
Prep time 10 minutes
Cook time 1 hour 5 minutes to 1 hour 20 minutes
Serves 4 to 8
Nutritional Info
Ingredients
- 4
large russet potatoes (3 1/2 to 4 pounds total)
Olive oil
Kosher salt or flaky sea salt
- 10 ounces
bacon (6 strips thick-cut, or 8 strips thin-cut), diced
- 1
large yellow onion, diced
- 2 cloves
garlic, minced
- 1/2 cup
sour cream
- 1 cup
shredded sharp cheddar cheese, divided
- 4 teaspoons
Hidden Valley® The Original Ranch® Seasoning
Freshly ground black pepper
Instructions
Arrange a rack in the middle of the oven and heat to 425°F. Line a rimmed baking sheet with aluminum foil.
Scrub the potatoes clean, rub them will olive oil, and sprinkle them with salt. Prick the potatoes a few times with the tines of a fork. Place them on the baking sheet. Bake until completely soft when pierced with a fork and the skins are dry, 50 to 60 minutes. Meanwhile, prepare the filling.
Place the bacon in a large frying pan and cook over medium heat until most of the fat has rendered and the bacon has crisped to your liking. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
Pour off all but 1 teaspoon of the bacon fat from the pan. Add the onions, season with salt, and cook until deep golden brown and caramelized. Stir in the garlic and cook for 30 seconds more. Remove from the heat.
When the potatoes are cool enough to handle, slice them in half lengthwise. Scoop the flesh into a medium bowl, leaving a quarter inch or so of potato next to the skin. Add the onions, bacon, sour cream, about 3/4 cup of the cheddar cheese, and Hidden Valley® Ranch Seasoning to the potatoes, and mash to combine. Taste and season with salt and pepper as needed.
Arrange the potato skins skin-side down on the baking sheet. Divide the filling between the skins. Sprinkle with the remaining 1/4 cup cheese. (At this point, the potatoes can be baked right away, or refrigerated and baked later.)
Bake until the cheese is melted and the peaks of the mashed potatoes are crispy, 15 to 20 minutes. Potatoes that were refrigerated may take a little longer. Serve straight off the baking sheet while still hot and bubbly.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.