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!

First, 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!