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Twice-Baked Ranch Potatoes

 Twice-Baked Ranch Potatoes
In Gansevoort, New York, Janice Arnold makes the most of leftover mashed potatoes to create these creamy stuffed potatoes. "You can enjoy two and store the other two in the freezer," she explains. "They warm up nicely in the microwave."
4 ServingsPrep: 15 min. + freezing Cook: 30 min. + standing


  • 4 large baking potatoes (about 2-1/4 pounds)
  • 1 package (3 ounces) cream cheese, softened
  • 2 tablespoons milk
  • 1 envelope (1 ounce) ranch salad dressing mix
  • 1-1/2 cups mashed potatoes
  • 1/4 cup shredded cheddar cheese


  • 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.

2 of 2

Twice-Baked Ranch Potatoes (continued)

Directions (continued)

  • Microwave, uncovered, at 50% power for 8-9 minutes or until heated
  • through. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 511 calories, 11 g fat (7 g saturated fat), 34 mg cholesterol, 1,753 mg sodium, 92 g carbohydrate, 6 g fiber, 13 g protein.