Peppercorn Ranch Twice Baked Potatoes Recipe 485

TWICE BAKED RANCH POTATOES

Steps:

• Bake potatoes in 400°F oven until tender (45-60 minutes).
• Cook bacon until crisp; pat dry and crumble.
• Drain almost all fat from bacon pan and cook onion until soft.
• Cut baked potatoes in half.
• Scoop out potatoes leaving 1/4" shell.
• Mash potatoes until smooth and mix in dressing, cheese, bacon and onion.
• Spoon mixture back into skins.
• Bake at 350°F until heated through.
• Broil for 2-3 minutes to brown lightly.

TWICE BAKED POTATOES WITH BACON AND RANCH

Steps:

• Preheat oven to 425º.
• Cut cooked potatoes in half and scoop out the insides, leaving the shell intact.
• Combine the potato with remaining ingredients, except extra cheese. Mash and mix well.
• Season to taste with salt and pepper.
• Fill potato skins with mixture and top with the extra cheese.
• Bake at 425º until cheese melts and is golden brown.

ULTIMATE TWICE BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 1 hour.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
• Bake for another 15 minutes.

PEPPERCORN RANCH TWICE BAKED POTATOES RECIPE - (4.8/5)

Steps:

• 1. Preheat oven to 400T. Prick potatoes with a fork and place on a baking sheet. Bake 1 hour or until tender. Remove from oven and let cool enough to handle. 2. Place potatoes on a cutting board. Cut a strip 1-inch wide off the top of each. Carefully scoop out the pulp, leaving a Vi-inch shell. Place pulp in a large mixing bowl; set shells aside. 3. Add dressing, all but 1 tablespoon of the Cheddar, plus cream cheese and chives to pulp in bowl. Using an electric hand-mixer, beat on low speed just until smooth. Season with salt and pepper to taste. 4. Fill potato shells with potato mixture; sprinkle with remaining 1 tablespoon Cheddar. Place on baking sheet. Bake 15 to 20 minutes or until tops begin to brown and potatoes are heated through. Sprinkle with additional chives (if desired), and serve. Serves 4