Cheesy Ranch Twice Baked Potato Boats

Name: Cheesy Ranch Twice Baked Potato Boats
Yield: 1 serving
Ingredients: 4-6 medium-large russet potatoes; ¼ cup butter; 2 cups cheese; ¼ cup Parmesan Cheese; ½ cup Bacon; ½ cup ranch dressing; ¼ cup milk; 1 small onion; 1 tblsp garlic; 6 tblsp salt; ½ teaspoon black pepper; 2 tblsp rosemary; 2 tblsp thyme; 2 or 4-6 tblsp egg; 2 or 4-6 tblsp olive oil

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Cheesy Ranch Twice Baked Potato Boats

Brayden Rivera

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These cheesy ranch twice baked potatoes are truly awesome. Filled with bacon, cheese, onions, garlic, and creamy Ranch dressing, you have to give these a try!

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Ingredients

4-6 medium-large russet potatoes unpeeled
¼ cup butter
2 cups cheese divided, shredded
¼ cup Parmesan Cheese grated
½ cup Bacon or 12 slices, cooked and crumbled
½ cup ranch dressing
¼ cup milk or cream, 1/3
1 small onion finely chopped
1 tblsp garlic minced
6 tblsp salt optional
½ teaspoon black pepper optional
2 tblsp rosemary optional
2 tblsp thyme optional
2 or 4-6 tblsp egg egg whites or olive oil
2 or 4-6 tblsp olive oil egg whites or olive oil

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Instructions

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Preheat oven to 400 degrees. Wash potatoes and pat dry. Pierce potatoes with a fork. If desired whisk an egg white until frothy or use olive oil and brush the potatoes. Then roll the potato in a combination of kosher salt, ground black pepper, rosemary and thyme. I usually sprinkle the spices on a cutting board and roll the potato around on it. Bake potatoes for about 60 minutes, until tender. Remove from oven and let sit until cool enough to handle.
While potatoes cool saute onions until translucent. Adjust oven temperature to 350 degrees. Use a small knife and cut around the top of the potato. You are trying to make a bowl of sorts. Remove the top of the potato. Hold the potato in one hand. I find an oven mitt works great to hold the potato if it is too hot to handle. Use a small spoon to scrape out the inside of each potato into a mixing bowl, leaving a thin edge for support (less than ½ inch). Use a handheld mixer if possible. Add in butter, milk or cream, garlic, parmesan, ranch dressing, onions, bacon, salt and pepper. Add ½ cup to 1 cup of shredded cheese to taste.
Arrange hollowed potatoes in a large baking dish. Place mashed potatoes into a ziploc bag and push to the bottom. Cut one corner off with scissors. Squeeze out mashed potato into the potato. If no bag available simply spoon potato mixture back inside the potato. Sprinkle with cheese. Approximately ¼ cup per potato. Heat in oven for about 15 minutes. Then turn oven up to broil until cheese is nicely browned. About 5 minutes. Serve immediately.