Get ready to transform ordinary baby potatoes into an extraordinary culinary sensation that will have everyone begging for seconds! These Twice Baked Ranch Potato Poppers are not just another side dish – they're a flavor explosion waiting to happen. Imagine crispy potato shells stuffed with creamy, cheesy ranch goodness that melts in your mouth, creating the perfect bite-sized appetizer or crowd-pleasing side dish that will make you the star of any gathering.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 12 baby potatoes
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with cooking spray.
- Wash the baby potatoes thoroughly and pat them dry with paper towels. Using a sharp knife, cut a small slice off the bottom of each potato so they can sit flat on the baking sheet.
- Place the potatoes on the prepared baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast in the preheated oven for 20-25 minutes until potatoes are tender when pierced with a fork.
- Remove potatoes from the oven and let cool for 5-10 minutes until they are safe to handle. Using a small spoon, carefully scoop out the center of each potato, leaving a thin wall of potato intact to create a small boat.
- In a mixing bowl, combine the scooped potato flesh with ranch dressing, half of the shredded cheddar cheese, garlic powder, and half of the chopped green onions. Mix until well combined and creamy.
- Carefully spoon the potato mixture back into the potato shells, mounding slightly. Top each potato popper with the remaining cheddar cheese.
- Return the stuffed potatoes to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and slightly golden brown.
- Remove from the oven and let cool for 2-3 minutes. Garnish with the remaining chopped green onions before serving.
- Serve warm as an appetizer or side dish. These potato poppers are best enjoyed immediately while the cheese is still melted and the potato shells are crispy.
Tips
- Choose small, uniform baby potatoes for consistent cooking and a beautiful presentation.
- Make sure to pat the potatoes completely dry before roasting to ensure a crispy exterior.
- Use a small melon baller or teaspoon to carefully scoop out potato centers for the neatest results.
- Let potatoes cool slightly before scooping to prevent burning your hands.
- For extra crispiness, you can broil the topped potatoes for 1-2 minutes at the end of cooking.
- Serve immediately for the best texture and melted cheese experience.
- Feel free to customize the filling with additional herbs or swap cheddar for your favorite cheese variety.
- These poppers can be partially prepared ahead of time – roast and scoop potatoes, then finish filling and baking just before serving.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 4g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 15mg
