Twice Baked Ranch Potato Poppers Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 1 hour.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
• Bake for another 15 minutes.

Steps:

• Preheat oven to 425º.
• Cut cooked potatoes in half and scoop out the insides, leaving the shell intact.
• Combine the potato with remaining ingredients, except extra cheese. Mash and mix well.
• Season to taste with salt and pepper.
• Fill potato skins with mixture and top with the extra cheese.
• Bake at 425º until cheese melts and is golden brown.

Steps:

• Scrub and pierce potatoes.
• Place on a microwave safe plate. Microwave for 18-20 minutes or until fork tender. Turn the potatoes several times while cooking in the microwave.
• Let the potatoes stand 10 minutes to cool.
• In the meantime, combine cream cheese, milk, dressing, and mashed potatoes.
• Cut each potato in half and scoop out the pulp leaving a thin shell.
• Add pulp to cream cheese mixture and mash.
• Spoon gently into potato shells.
• Top with cheese.
• Microwave for 3-1/2 to 4-1/2 minutes or until heated through and cheese is melted.

Steps:

• Bake potatoes in 400°F oven until tender (45-60 minutes).
• Cook bacon until crisp; pat dry and crumble.
• Drain almost all fat from bacon pan and cook onion until soft.
• Cut baked potatoes in half.
• Scoop out potatoes leaving 1/4" shell.
• Mash potatoes until smooth and mix in dressing, cheese, bacon and onion.
• Spoon mixture back into skins.
• Bake at 350°F until heated through.
• Broil for 2-3 minutes to brown lightly.

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 13-15 minutes or until tender, turning several times. Let stand for 10 minutes., Meanwhile, in a small bowl, combine cream cheese and milk until smooth; beat in salad dressing mix. Add mashed potatoes and mix well. , Cut a thin slice from the top of each potato; scoop out pulp, leaving a thin shell. Add pulp to the cream cheese mixture and mash. Spoon into potato shells. Top with cheese., Place two potatoes on a microwave-safe plate. Microwave, uncovered, on high for 3-1/2 to 4-1/2 minutes or until heated through. Place remaining potatoes on a baking sheet. Freeze overnight or until thoroughly frozen; transfer to a freezer bag. May be frozen for up to 3 months. , To use frozen potatoes: Place potatoes on a microwave-safe plate. Microwave, uncovered, at 50% power for 8-9 minutes or until heated through.

Steps:

• Preheat oven to 425°F.
• Microwave pierced potatoes for 12 minutes on high; let cool until manageable.
• Cut skin off of potato tops and scoop out pulp into a medium bowl, being sure to keep skins intact, and keep skins about 1/4-inch thick.
• Heat skillet over medium heat, melt butter, and sauté shallot until slightly caramelized.
• Add the butter/ shallot mixture into potato pulp and mash potatoes very well.
• Add ranch, milk, garlic salt, and 1 1/2 teaspoons of the basil; mix very well, adding more milk or ranch until your desired taste and consistancy.
• Re-Stuff the empty potato skins with the mashed potatoes and top off each potato with the parmesan cheese and the remaining basil.
• Carefully brush outer potato skins with vegetable oil.
• Place on greased, or non-stick baking sheet or pan.
• Bake in oven until heated through and cheese is melted, about 15 minutes.