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.
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:
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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.
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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.
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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.
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Bake for 20-25 minutes, flipping once halfway through baking time. Let cool on the baking sheet: the tofu will continue to crisp up.