Loaded, unlike my wallet, yo.

Happy Tuesday, folks! We’re breaking into cozy season without breaking the bank today by enjoying a side dish you can revere from season to season AND as an homage to National Potato Day on Wednesday.

Call it a baked potato, call it mashed potatoes, whatever (you’d be wrong about the latter), these delightful Loaded Cheddar Ranch Twice Baked Potatoes lend something to love for fans of all tater types. The cheesy center is flavored with homemade ranch seasoning and finished with yes, even more cheese, and a sprinkling of bacon. Tofu or regular are both welcome here, as always!

Whether you’re still savoring summer BBQs or preliminarily planning your holiday menus, these spectacular spuds will serve you and your folks well. I remember my mom whipping up a variation of these pretty often as a kid; they were quite the menu highlight for my picky eating ass. I hope my version sneaks its way into your family’s rotation, too.

Perhaps it’ll even have ya’ll saying…

Five Potato, Six Potato, Seven Potato, MORE

In reality, you only need 4 potatoes for this recipe, but hey, I bet you’ll want more.

Note: The serving amount in the recipe card says “8”. This is assuming everyone will enjoy half a potato. Obviously, if you’re snarfing a whole tater, the serving size will drop to 4.

To start, you must bake your potatoes. I use russets here, as they hold up best to the abuse through which we will put them. Wash and scrub the spuds, then dry well with paper towels. Rub each with some olive oil and sprinkle all sides with salt and pepper. Grab a fork and poke several holes into the skins. This prevents the potatoes from going nuclear in your oven.

Lay the potatoes onto a baking sheet and roast at 400 degrees for 45 minutes to an hour. If your potatoes are gargantuan, they will need the longer suggested time. Start checking at 45 minutes for doneness. The texture we want is fork-tender, but not ripping apart. The potatoes need external structure will also boasting a scoopable interior.

When that is achieved, pull the potatoes from the oven and cool until you can touch them without torching your digits. If you’re me, that might be 10-12 minutes. If you’re not a dragon, 15 minutes or so is safe.

Halve the potatoes with a sharp knife. I kept mine attached purely for aesthetic, but you can separate them if you wish. Use a spoon to carefully carve out the center of each half, leaving a 1/4 inch border and some fluff at the bottom so the potato doesn’t cave in after the stuffing and second bake.

Chuck the scooped centers into a large bowl and, using a potato masher, aggressively smoosh with butter, whole milk. plain Greek yogurt or sour cream, dried ranch seasoning (parsley, dill, garlic and onion powders), and some sharp cheddar or Colby Jack cheese. I had some random leftovers of both cheese types in my fridge, so I actually used both. Both is good.

Spoon the filling back into the potatoes, then sprinkle with more cheese and some crumbled cooked bacon. Slide back into the oven for another 15 minutes or so to melt the cheese and warm the potatoes through.

Top them off however you wish! I like some Greek yogurt and sliced jalapeños for a lil kick. Go at those beauties with a fork, alongside some Grilled Hot Chile Shrimp Skewers or, if you’re feeling fall, my Sheet Pan Farmhouse Salmon Roast!

Leftovers? Potatoes will keep great for up to 5 days. To reheat, I usually just zap them for a minute or so in the microwave, but you can use your oven, too. Wrap the potatoes in foil and bake for 15 minutes at 350 degrees until warm.

Make ahead? You can prep the potatoes through the re-filling step, then cover and refrigerate for up to 3 days before topping and baking as directed. If baking straight from the fridge, add another 5-8 minutes to baking time.

Cheers and enjoy, my fellow tater maters!

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

Side of potatoes, please:

Silky Cream Cheese Mashed Potatoes

Stove Top Herb Brown Butter Mashed Potatoes

Parmesan Honey Butter Sweet Potato Stacks

loaded cheddar ranch twice baked potatoes

No need to choose between a baked potato and a mashed potato, when you can have BOTH for dinner.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1 15

Total Time 1 35

Course Side Dish

Servings 8

Ingredients

4 large russet potatoes
2 tbsp butter, softened
1/2 cup whole milk
1/4 cup plain whole milk Greek yogurt, or sour cream
1 1/2 tsp dried parsley
1 tsp dried dill
1/2 tsp garlic powder
1/2 tsp onion powder
1 1/2 cups sharp cheddar or colby jack cheese, shredded
4 strips tofu or regular bacon, cooked, crumbled

Instructions

Preheat oven to 400 degrees.
Wash and scrub your potatoes, then pat dry with paper towels. Rub each with a bit of olive oil, then sprinkle with salt and pepper. With a fork, stab several holes into the skins. This prevents your potatoes from becoming bombs in your oven.
Lay the spuds on the baking sheet and bake for 45-60 minutes. Check at the 45 minute mark: smaller potatoes will need less time. They are done when easily pierced with a fork, but not flaking apart.
Cool the potatoes until easily handled, about 10-15 minutes. Slice each in half and, with a spoon, scoop the centers out, leaving a 1/4 inch border. As you scoop, dump the potato refuse into a large bowl.
Toss the butter, whole milk, yogurt/sour cream, parsley, dill, garlic and onion powders, and 1/2 cup of the cheese into the bowl with the potatoes, along with a pinch of salt and pepper. Use a potato masher to mush up the filling and incorporate all the components. The potatoes will be warm enough still to melt the butter.
Divide the mashed potato filling back into the skins. Sprinkle with the remaining 3/4 cup of cheese and the bacon. Return to the oven for 12-15 minutes until the cheese melts and bubbles.
Serve the potatoes warm, with some fresh basil or dill.

Notes

*Microwave shortcut: If you don’t want to use your oven to roast the potatoes, you can utilize your microwave. Oil and poke the potatoes as directed, then place two at a time onto a heatproof plate. Microwave for 7-9 minutes, turning halfway through. I don’t really think this method is easier, but some people do, so whatever.

*Tofu bacon:

Drain and press a block of extra firm tofu to remove excess water for about 5-10 minutes. I make a homemade press by placing paper towels on a large plate, then the tofu, then more towels, another plate, and a skillet.
Preheat oven to 450 degrees and lightly grease a large baking sheet. Slice the tofu very thin (as thin as you can without breaking it) and place onto the baking sheet.
In a small bowl, whisk 1/3 cup soy sauce, 2 tbsp maple syrup, 1 1/2 tsp smoked paprika, 1/2 tsp chili powder, and 1/4 tsp black pepper. Pour over the tofu and, using a basting brush, coat each slice. Flip, and brush the sauce over the opposite side. Let sit while the oven heats.
Bake for 20-25 minutes, flipping once halfway through baking time. Let cool on the baking sheet: the tofu will continue to crisp up.