Description
A cozy, comforting side dish perfect for family dinners, holiday gatherings, or any time you crave a warm, creamy potato loaded with flavor. These twice-baked potatoes combine the richness of sour cream and cheese with zesty ranch seasoning for a dish that’s indulgent, satisfying, and sure to become a favorite.
Ingredients
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4 large russet potatoes
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3 tablespoons olive oil
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 cup sour cream
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1/4 cup unsalted butter, softened
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1/2 cup shredded cheddar cheese, divided
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1/4 cup milk
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2 tablespoons ranch seasoning mix
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2 green onions, thinly sliced
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Optional: chopped fresh parsley for garnish
Instructions
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Preheat the oven to 400°F (200°C). Wash the potatoes thoroughly and pat them dry. Rub each potato with olive oil, then sprinkle with salt and black pepper.
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Bake the potatoes directly on the oven rack for 45–60 minutes, or until tender when pierced with a fork. Remove from the oven and let them cool for 10–15 minutes until safe to handle.
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Slice the potatoes in half lengthwise. Carefully scoop out the insides into a large mixing bowl, leaving a thin layer of potato in the skins.
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Add sour cream, softened butter, 1/4 cup shredded cheddar cheese, milk, and ranch seasoning to the potato mixture. Mash until smooth and creamy.
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Taste the filling and adjust salt and pepper as needed.
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Spoon the creamy potato mixture back into the potato skins, mounding slightly. Sprinkle the remaining 1/4 cup cheddar cheese over the top.
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Place the filled potatoes on a baking sheet and bake at 375°F (190°C) for 15–20 minutes, or until the cheese is melted and the tops are lightly browned.
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Remove from the oven and garnish with sliced green onions and optional parsley. Serve immediately.
Notes
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Russet potatoes are ideal for this recipe because of their starchy texture.
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The filling can be prepared ahead of time and refrigerated; bake just before serving.
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For extra flavor, try adding garlic powder, smoked paprika, or fresh herbs.
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These potatoes freeze well; wrap in foil and bake from frozen for 30–40 minutes.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes