This delicious recipe for Loaded Bacon Ranch Potato Skins is a perfect appetizer or snack for any gathering. I love how satisfying they are; the combination of crispy potato, savory bacon, and creamy ranch comes together in overwhelming delight. Follow me as I guide you through each step of making these irresistible treats!
Loaded Bacon Ranch Potato Skins
Crispy potato skins filled with melted cheese, crispy bacon, and drizzled with creamy ranch dressing. A perfect appetizer for any occasion.
Prep: 15 min | Cook: 1 min | Total: 115 min
Servings: 8 servings
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 8 slices bacon, cooked and crumbled
- 1/2 cup ranch dressing
- 2 tablespoons chopped fresh chives or green onions
Instructions
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes clean and pat them dry. Pierce each potato several times with a fork.
- Rub the potatoes with olive oil and sprinkle with salt and black pepper.
- Place the potatoes directly on the oven rack and bake for about 50 minutes, or until the skins are crisp and the insides are tender.
- Remove the potatoes from the oven and let them cool slightly. Cut each potato in half lengthwise.
- Scoop out the flesh of each potato half, leaving about 1/4 inch of potato attached to the skin. (You can save the scooped-out potato for another use.)
- Brush the inside of each potato skin with a little more olive oil and place them back in the oven, skin-side up, for 10 minutes to crisp up.
- Flip the potato skins over and fill each one with shredded cheddar cheese and crumbled bacon.
- Return the filled potato skins to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and drizzle each potato skin with ranch dressing.
- Garnish with chopped chives or green onions and serve warm.
Nutrition
- Calories: 320 calories
- Fat: 20g
- Carbs: 25g
- Protein: 12g
Rate This Recipe
Average Rating: 0 (0 votes)
Facebook PinterestFirst, you will need to gather all of your ingredients. Here’s a simple list to get you started:
- 4 large russet potatoes
- 8 slices of bacon
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup ranch dressing
- 2 green onions, chopped
- Olive oil
- Salt and pepper
Now that you have gathered all the ingredients, let’s move on to the preparation.
Start by preheating your oven to 400°F (200°C). While the oven heats, scrub the potatoes thoroughly under running water to remove any dirt. I prefer to leave the skin on because it adds a lovely texture. Once cleaned, rub the potatoes with olive oil and sprinkle generously with salt.
Next, you’ll want to bake the potatoes directly on the oven rack for about 45-60 minutes, or until they are fork-tender. Keep an eye on them near the end to make sure they don’t overcook. During this time, I recommend cooking your bacon in a skillet over medium heat until crispy, then draining it on paper towels and chopping it into small pieces.
Once the potatoes are done, allow them to cool for a few minutes until they are safe to handle. Cutting them in half lengthwise is your next step; use a spoon to carefully scoop out some of the flesh, leaving a small border around the edges to hold the shape.
Place the potato skins on a baking sheet, cut side up. I like to use a brush to coat them lightly with olive oil and then sprinkle with a little salt and pepper for added flavor. Pop them back into the oven and bake for 10-15 minutes, until they are nice and crispy.
With the skins in the oven, let’s prepare the filling. In a medium bowl, combine the scooped potato flesh, sour cream, ranch dressing, and half of the shredded cheese. Add in most of the cooked bacon, reserving some for topping. Mix everything together until well-combined.
Once the potato skins are crisped to perfection, remove them from the oven and fill each half with the bacon-ranch mixture. Top with the remaining cheese and any extra bacon bits. Return them to the oven for another 5-10 minutes or until the cheese is melted and bubbly.
Lastly, once they’re done baking, remove your loaded skins and sprinkle them with chopped green onions. Now your Loaded Bacon Ranch Potato Skins are ready to enjoy! Serve them warm with extra ranch on the side for dipping. I guarantee they will be a hit at your next gathering!
