Twice-Baked Loaded Ranch Potatoes
Twice-baked loaded ranch potatoes are the perfect appetizers for any game day or potluck! Everyone will love the taste of these!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
- 3 large russet potatoes
- 4 tablespoons Sabra Farmer's Ranch Greek Yogurt Dip
- 2 tablespoons milk
- 2 cups freshly shredded colby jack cheese, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Fresh crispy bacon, crumbled
- Sabra Classic Guacamole
Pierce potatoes several times all over with the tines of a fork and place onto a microwave-safe plate.
If you would like to season the outer skin, drizzle olive oil and rub all over the potatoes then season with salt.
Microwave potatoes for 5 minutes on high. Rotate and microwave 5 minutes more. Let cool before handling.
Once the potatoes are cool enough to handle, slice in half lengthwise and carefully scoop out the insides of the potatoes, keeping a 1-inch border all around, and place insides into a medium bowl.
Add Sabra Farmer's Ranch Greek Yogurt Dip, milk, and 1/2 cup of shredded colby jack cheese to the mixture. Season with salt and pepper and mash together with a potato masher or spatula.
Preheat oven to 375 degrees.
Evenly divide the potato mixture back into the potato skins. Place the potatoes on a large baking sheet and top the potatoes with the remaining cheese.
Bake in oven for 15-20 minutes, or until cheese is melted and mixture is warmed through.
Top potatoes with your favorite toppings, serve, and enjoy!