Ingredients for Ranch Style Potato Skins
- Idaho Potatoes
- 1 1/2 tablespoons extra virgin olive oil
- Salt & Freshly Ground Black Pepper
- Cherry Tomatoes
- 1/2 cup buttermilk
- Garlic Clove
- 1 teaspoon hot sauce
- Flat Leaf Parsley
- Dill
- Fresh Chives
- Sharp Cheddar Cheese
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How to Make Ranch Style Potato Skins
- Preheat oven to 425°F (220°C).
- Scrub 4 medium russet potatoes clean and pierce each several times with a fork.
- Place potatoes on a baking sheet, drizzle with 1 tablespoon extra virgin olive oil, and season generously with salt and freshly ground black pepper. Toss to coat.
- Bake for 45-60 minutes, or until potatoes are tender (depending on size).
- While potatoes bake, prepare the tomatoes: toss 1 pint cherry or grape tomatoes with 1/2 tablespoon olive oil, salt, and pepper on a separate baking sheet.
- Roast tomatoes in the oven for the last 15 minutes of the potato baking time, or until blistered.
- Meanwhile, whisk together 1/2 cup buttermilk, 2 cloves minced garlic, 1 teaspoon hot sauce, 1 tablespoon chopped fresh chives, 1 tablespoon chopped fresh parsley, and 1/4 teaspoon salt and pepper in a small bowl. Set aside.
- Once potatoes are cool enough to handle, carefully cut them in half lengthwise.
- Scoop out the potato flesh, leaving a 1/4-inch thick layer on the skin. Be careful not to pierce the skin.
- Add the scooped potato flesh to the ranch dressing and mash lightly to combine.
- Season with salt and pepper to taste.
- Spoon the potato mixture back into the potato skins.
- Sprinkle generously with 1 cup shredded cheddar cheese.
- Bake for 1-2 minutes, or until cheese is melted and bubbly.
- Top with roasted tomatoes and serve immediately with your favorite side salad.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
26g
Fat
31g
Carbs
14g