Loaded Potato Skins with Ranch
Crispy, sturdy potato shells packed with melted Monterey Jack and Cheddar, crumbled bacon, and scallions, all dunked in a tangy homemade ranch dip. You'll master the ¼-inch shell rule for a perfect crunch every time, making these the ultimate game-day appetizer that disappears fast.
Ingredients
- 8 small to medium russet potatoes about 2.5 lbs total
- 3 tablespoons olive oil divided
- 1 tablespoon ranch seasoning divided (2 tsp for oil, 1 tbsp for dip)
- 4 slices bacon
- 1 ounce Monterey Jack cheese grated (about 1/2 cup)
- 1 ounce Cheddar cheese grated (about 1/2 cup)
- 3 scallions white/light green parts sliced, dark greens reserved
- 1/2 cup sour cream
- Kosher salt to taste
Instructions
- Heat oven to 375°F. Prick potatoes with a fork, brush with 1 tbsp oil, and season with salt.
- Bake potatoes on a sheet pan 45-50 minutes until tender.
- Meanwhile, bake bacon on a separate sheet pan 15-20 minutes until crisp. Cool, then crumble.
- Let potatoes cool 10 minutes. Increase oven to 450°F.
- Halve potatoes lengthwise. Scoop out flesh, leaving 1/4-inch shells.
- Mix 2 tsp ranch seasoning with remaining 2 tbsp oil. Brush inside and outside of shells.
- Bake shells 15-20 minutes, flipping halfway, until golden and crisp.
- Fill shells with cheese, bacon, and scallion whites/light greens.
- Bake 5 minutes until cheese melts. Top with dark scallion greens.
- Stir sour cream with remaining 1 tbsp ranch seasoning. Serve alongside skins.
Notes
- Hollow and crisp shells up to 4 hours ahead; fill and bake just before serving.
- Swap Monterey Jack for Gruyère or use sharp Cheddar for a different flavor.
- Add 1 tbsp fresh dill or chives to the ranch dip for brightness.
- Reserve scooped potato flesh for croquettes, hash, or potato salad.