Loaded Potato Skins Ranch (Print Version)

Potato skins filled with cheese, bacon, and scallions, served hot with ranch for dipping.

# Components:

→ Produce

01 - 4 large russet potatoes, scrubbed
02 - 3 scallions, thinly sliced

→ Dairy & Cheese

03 - 1 cup shredded cheddar cheese
04 - ½ cup ranch dressing

→ Meat

05 - 4 slices bacon

→ Pantry Staples

06 - 2 tablespoons unsalted butter, melted
07 - ½ teaspoon garlic powder
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper

# Directions:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Pierce potatoes with a fork and bake directly on the oven rack for 45-50 minutes, or until tender. Allow to cool slightly.
03 - While potatoes are baking, cook bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble.
04 - Cut each cooled potato in half lengthwise. Carefully scoop out most of the flesh, leaving approximately ⅓ inch thick shell. Reserve the scooped potato flesh for alternative culinary applications.
05 - Whisk together melted butter, garlic powder, salt, and black pepper. Brush the interior and exterior of each potato skin with this seasoning mixture.
06 - Arrange potato skins cut-side up on the prepared baking sheet. Initially bake for 10 minutes. Subsequently, flip the skins and bake for an additional 5 minutes.
07 - Evenly distribute shredded cheddar cheese and crumbled bacon onto the interior of each potato skin. Return to the oven and bake for 5-7 minutes, until the cheese is completely melted and bubbly.
08 - Remove from the oven. Garnish with sliced scallions. Serve immediately with ranch dressing for dipping.

# Expert Advice:

01 -
  • Ready in about 80 minutes with mostly hands-off cooking time
  • Uses simple ingredients you likely already have
  • Customizable with your favorite toppings
  • Perfect for game day gatherings or casual entertaining
02 -
  • Perfect for meal prep and can be partially prepared ahead of time
  • Each serving provides 11g of satisfying protein
  • Naturally gluten-free when using certified gluten-free ranch dressing
03 -
  • Never throw away the scooped potato flesh. It freezes beautifully and can be used later for mashed potatoes, potato soup, or shepherd's pie topping.
  • For extra crispy skins, lightly rub the outside of the potatoes with oil and salt before the initial baking.
  • Allow the baked potatoes to cool for 10-15 minutes before cutting and scooping. This makes handling easier and helps maintain the structural integrity of the skins.

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