Twice Baked Ranch Potatoes Recipe

Creamy, cheesy, and ridiculously easy! These twice-baked ranch potatoes are made in the microwave for a quick and delicious weeknight meal. The fluffy potato filling, blended with tangy ranch and rich cream cheese, is baked to perfection in its crispy potato shell. This simple recipe is perfect for beginners, but even experienced cooks will love the ease and incredible flavor! Get ready for a flavor explosion!

Prep Time 15 mins
Cook Time 45 mins
Calories 301.7 kcal
Protein 15g
Rating 5.0 (2 Reviews)
Twice Baked Ranch Potatoes 22

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Twice Baked Ranch Potatoes

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How to Make Twice Baked Ranch Potatoes

  1. Scrub 4 large russet potatoes and pierce each with a fork several times.
  2. Place potatoes on a microwave-safe plate.
  3. Microwave on high for 18-20 minutes, turning potatoes halfway through, until fork-tender.
  4. Let potatoes stand for 10 minutes to cool slightly.
  5. While potatoes cool, preheat your oven to 350°F (175°C).
  6. In a medium bowl, combine 4 ounces cream cheese (softened), 1/4 cup milk, 1/2 cup ranch dressing, and the mashed potato pulp from the cooled potatoes (reserve some for garnish if desired). Mash until smooth and creamy.
  7. Carefully cut each potato in half lengthwise. Using a spoon, scoop out the potato pulp, leaving about a 1/4-inch thick shell. (Tip: If the skin breaks, don't worry! You can still use it.)
  8. Add the scooped potato pulp to the cream cheese mixture and mix well.
  9. Spoon the mixture gently back into the potato shells.
  10. Top each potato with 1 tablespoon of shredded cheddar cheese.
  11. Bake in the preheated oven for 15-20 minutes, or until heated through and the cheese is melted and bubbly.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

12g

Fat

30g

Carbs

15g