Cheesy Bacon Ranch Stuffed Potatoes 🥔🥓🧀

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4

Ingredients

For the Potatoes

• 4 large russet potatoes
• 2 tablespoons olive oil
• 1 teaspoon kosher salt

For the Filling

• 4 tablespoons unsalted butter, softened
• ½ cup sour cream
• ¼ cup whole milk
• 1 packet (1 oz) ranch seasoning mix
• 1½ cups shredded sharp cheddar cheese
• ½ cup shredded mozzarella cheese
• 6 slices bacon, cooked and crumbled
• 2 green onions, sliced
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper

For the Topping

• ½ cup shredded cheddar cheese
• 2 slices bacon, crumbled
• Chopped fresh parsley or green onions, for garnish

Instructions

1. Bake the Potatoes

Preheat the oven to 400°F (200°C).

Scrub the potatoes clean and pat them dry. Rub each potato with olive oil and sprinkle with kosher salt.

Place the potatoes directly on the oven rack or on a baking sheet and bake for 50–60 minutes, or until fork-tender.

2. Prepare the Filling

Allow the potatoes to cool for about 10 minutes.

Slice each potato in half lengthwise and carefully scoop out the flesh into a large bowl, leaving about ¼ inch of potato around the skin to help it hold its shape.

Add the butter, sour cream, milk, ranch seasoning, garlic powder, and black pepper to the potato flesh.

Mash until smooth and creamy.

Fold in:

• 1½ cups cheddar cheese
• Mozzarella cheese
• Crumbled bacon
• Sliced green onions

Mix until evenly combined.

3. Stuff the Potatoes

Spoon the mashed potato mixture back into each potato shell, mounding it slightly.

Top with the remaining cheddar cheese and the extra crumbled bacon.

4. Bake Again

Return the stuffed potatoes to the oven.

Bake for 15–20 minutes, or until the cheese is melted, bubbly, and lightly golden.

5. Garnish and Serve

Remove from the oven and garnish with chopped parsley or green onions.

Serve hot as a hearty side dish or a satisfying main course with a fresh salad.

Tips for the Best Stuffed Potatoes

• Russet potatoes work best because of their fluffy texture.
• Bake the potatoes instead of boiling them for the richest flavor.
• Freshly shredded cheese melts more smoothly than pre-shredded cheese.
• Add diced jalapeños for a spicy kick.
• Mix in shredded rotisserie chicken for a complete meal.
• Broil for 1–2 minutes at the end for an extra golden, crispy cheese topping.

Frequently Asked Questions

Q: Can I make these ahead of time?
Yes. Assemble the stuffed potatoes, cover, and refrigerate for up to 24 hours. Bake when ready to serve.

Q: Can I freeze stuffed potatoes?
Yes. Wrap each stuffed potato tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Q: What cheese works best?
Sharp cheddar is classic, but Monterey Jack, Colby Jack, Pepper Jack, or smoked Gouda are delicious alternatives.

Q: Can I add meat to the filling?
Absolutely! Shredded chicken, ground beef, diced ham, or pulled pork make excellent additions.

Q: How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days.

Q: How do I reheat stuffed potatoes?
Reheat in a 350°F (175°C) oven for 15–20 minutes, or microwave until heated through.

Nutrition Information

Approximate per serving:

• Calories: 610
• Protein: 21g
• Carbohydrates: 48g
• Fat: 38g
• Fiber: 4g

Nutrition information is an estimate and may vary depending on ingredients and serving sizes.

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