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Twice Baked Ranch Potatoes Recipe

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Twice Baked Ranch Potatoes image
Casey Devoll with his new son Ethan

 

This recipe for Twice Baked Ranch Potatoes, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Casey Devoll
Added: Friday, June 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 lg. baking potatoes
1/4 c. butter
1 c. shredded Parmesan cheese, or to taste
1 c. sour cream
1 envelope of Hidden Valley Ranch Dip
1/4 c. chopped green onions, or to taste
garlic, salt & pepper to taste
8 slices of your favorite bacon
paprika

Directions:
Directions:
Bake potatoes at 400 for 1 hr. If microwave , 7-8 min. each, or until tender. While potatoes are cooking, cook bacon until crispy. Cool bacon in freezer about 10 min. Remove and crumble into "Bacon Bits" and set aside for later. Remove potatoes and reduce heat to 375. Cut potatoes in half and scoop insides of potato into a mixing bowl saving the skin. With mixer, mix potatoes, butter, sour cream, Ranch dip, bacon bits, cheese, onions, and seasonings. Spoon filling back in to potato skins. Sprinkle with paprika and place in 375 oven for 15-20 min.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Casey Devoll is the husband of Virginia Ann (Hollenshead) Devoll who is the daughter of Jerry and Barbara (Chandler) Hollenshead and granddaughter of Virginia (Rogers) Hollenshead & the late John Hollenshead. This recipe is requested by my brother and sister-in-laws for every family celebration.

 

 

 

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