Twice Baked Potatoes

Twice baked potatoes are a great addition to several meals. They especially go great with a good steak.
 
Ingredients

• 4 Large Baking Potatoes (or 6 to 8 smaller ones)
• 1 Packet of Buttermilk Ranch Dry Mix
• 1 Cup Real Mayonnaise
• 1 Cup Buttermilk
• 3 Slices Thick Cut Bacon
• 1 1/2 Cups Shredded Sharp Cheddar Cheese
• 1/4 Cup Chopped Chives

Preheat oven to 375 degrees. Wash your potatoes and pat dry.  Place potatoes directly on the rack unwrapped.

 Bake for 1 - 1 1/2 hours or until the potatoes are soft and skins are beginning to crisp. Remove from oven. Allow to cool enough to be able to handle them.

While potatoes are baking, brown three slices of thick cut bacon. Once crispy, remove from pan and allow to cool. If you don't want to cook bacon, you can use real bacon pieces. These can be found in the similar area as bacon bits. I prefer the real pieces over bacon bits.

 



One bacon is cooled, chop and set aside.

Once potatoes have cooled enough to handle, cut the potatoes two thirds to three quarters of the way across.

Scoop the insides of the potatoes out and place in a bowl. Set the skins aside.

In a separate bowl mix the ranch packet and buttermilk until combined.

Add the ranch mixture to the potatoes and mix with beaters until smooth.

Fold in bacon and chives.

Spoon the mixture back into the skins.

Top with shredded cheese.

 

 

These can be stored in the fridge for a couple days before cooking. If you do so, let them completely cool and cover with plastic wrap.

 

These also can be frozen to be baked at a later time. Before freezing, let the potatoes cool completely. Wrap individually in plastic wrap and place in a freezer bag. Thaw before baking. Place uncovered on a baking pan and bake at 350 degrees for 20 - 35 minutes or until heated through and cheese is melted.

 

If you are going to eat right away. Place on baking sheet and bake a 350 degrees for 15 - 25 minutes or until cheese is melted.

 



Ingredients

• 4 Large Baking Potatoes (or 6 to 8 smaller ones)
• 1 Packet of Buttermilk Ranch Dry Mix
• 1 Cup Real Mayonnaise
• 1 Cup Buttermilk
• 3 Slices Thick Cut Bacon
• 1 1/2 Cups Shredded Sharp Cheddar Cheese
• 1/4 Cup Chopped Chives

Directions

1. Preheat oven to 375 degrees.
2. Place potatoes directly on the rack unwrapped.
3. Bake for 1 - 1 1/2 hours or until the potatoes are soft and skins are beginning to crisp.
4. Remove from oven. Allow to cool enough to be able to handle them.
5. Cut the potatoes two thirds of the way across.
6. Scoop the insides of the potatoes out and place in a bowl. Set the skins aside.
7. In a separate bowl mix the ranch packet and buttermilk until combined.
8. Add the ranch mixture to the potatoes and mix with beaters until smooth.
9. Fold in bacon and chives.
10. Spoon the mixture back into the skins.
11. Top with shredded cheese.
12. Place on baking sheet and bake at 350 degrees for 15 - 25 minutes or until heated through.