Get ready to transform your ordinary potato side dish into a mouthwatering masterpiece that'll have everyone at the dinner table begging for seconds! These Awesome Cheesy Ranch Twice Baked Potato Boats are not just a recipe—they're a culinary experience that combines the comfort of perfectly baked potatoes with the irresistible flavors of creamy ranch, melted cheddar, and crispy bacon bits. Whether you're looking to impress dinner guests or treat yourself to a decadent comfort food, this recipe promises to elevate your potato game to epic new heights!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup ranch dressing
- 1/4 cup butter
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Bacon bits for garnish
Instructions
- Preheat the oven to 425°F (218°C). Wash the russet potatoes thoroughly and pat them dry with a clean kitchen towel.
- Pierce each potato several times with a fork to allow steam to escape during baking. Rub the potatoes with a light coating of olive oil and sprinkle with salt.
- Place the potatoes directly on the middle oven rack and bake for 45-50 minutes, or until they are easily pierced with a fork and the skin is crispy.
- Remove potatoes from the oven and let them cool for 5-10 minutes until they are safe to handle. Slice each potato lengthwise, creating two boat-like halves.
- Carefully scoop out the potato flesh, leaving a thin layer attached to the skin to maintain the potato boat structure. Place the scooped potato flesh into a mixing bowl.
- Mash the potato flesh with butter, ranch dressing, onion powder, salt, and pepper. Mix until smooth and creamy.
- Fold in 3/4 cup of the shredded cheddar cheese into the mashed potato mixture.
- Spoon the cheesy potato mixture back into the potato skins, mounding it slightly. Sprinkle the remaining cheese on top of each potato boat.
- Return the potato boats to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and slightly golden.
- Remove from the oven and let cool for 2-3 minutes. Garnish with bacon bits before serving hot.
Tips
- Choose large, uniform russet potatoes for the best potato boats with consistent baking.
- Don't skip piercing the potatoes—this prevents them from potentially exploding in the oven.
- For extra crispy potato skins, rub them with olive oil and sprinkle with salt before initial baking.
- When scooping out potato flesh, leave a thin layer attached to maintain the boat structure.
- Use room temperature butter for smoother mixing with the potato flesh.
- For a lighter version, you can substitute Greek yogurt for some of the ranch dressing.
- Ensure your cheese is freshly shredded for the best melting quality.
- Let the potato boats rest for a few minutes after the final bake to allow the cheese to set.
- Experiment with different cheese blends like adding some sharp cheddar or pepper jack for extra flavor.
- Serve immediately for the best texture and temperature.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 12g
Fat: 28g
Saturated Fat: 14g
Cholesterol: 65mg
