Imagine sinking your fork into a crispy potato skin loaded with creamy, tangy goodness that'll make your taste buds dance with joy! These Peppercorn Ranch Twice Baked Potatoes aren't just a side dish - they're a culinary experience that transforms the humble potato into a mouthwatering masterpiece. Perfect for family dinners, potlucks, or when you're craving something indulgently delicious, this recipe will become your new go-to comfort food that'll have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 1 cup sour cream
- 1/2 cup ranch dressing
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked bacon, crumbled
- 1 tablespoon black peppercorns, crushed
- Salt to taste
Instructions
- Preheat the oven to 425°F (218°C). Thoroughly wash the russet potatoes and pat them dry with a clean kitchen towel.
- Using a fork, pierce each potato multiple times around its surface to allow steam to escape during baking. Rub the potatoes with a light coating of olive oil and sprinkle with salt.
- Place potatoes directly on the middle oven rack and bake for 50-60 minutes, or until they are tender when pierced with a fork and the skin is crispy.
- While potatoes are baking, cook bacon in a skillet until crisp. Drain on paper towels and crumble into small pieces. Crush black peppercorns using a mortar and pestle or the flat side of a knife.
- Remove potatoes from oven and let cool for 10 minutes. Carefully slice each potato lengthwise and scoop out the interior, leaving a thin layer of potato attached to the skin to maintain structural integrity.
- In a mixing bowl, combine the scooped potato flesh, sour cream, ranch dressing, shredded cheddar cheese, crumbled bacon, crushed peppercorns, and salt. Mix until smooth and well-combined.
- Spoon the potato mixture back into the potato skins, mounding slightly. Sprinkle additional cheese on top if desired.
- Return stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and the tops are golden brown.
- Remove from oven and let rest for 5 minutes. Garnish with additional cracked pepper or chopped chives if desired, then serve hot.
Tips
- Choose large, uniform russet potatoes for the best texture and presentation.
- Don't skip piercing the potatoes - this prevents them from potentially exploding in the oven.
- Use room temperature ingredients when mixing the filling for smoother blending.
- For extra crispiness, brush potato skins with a little olive oil before the second bake.
- Let potatoes rest after baking to allow the filling to set and flavors to meld.
- For a lighter version, substitute Greek yogurt for sour cream and use turkey bacon.
- Experiment with different cheese combinations like sharp cheddar or pepper jack.
- If you don't have a mortar and pestle, place peppercorns in a sealed bag and crush with a rolling pin.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 15g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 55mg
