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Crispy Cheesy Ranch Potato Skins: Easy Game Day Appetizer

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These crispy, cheesy ranch potato skins are baked to perfection with a double-baking method for extra crunch, loaded with melted cheddar, bacon, and ranch flavor. Perfect for game day or any snack craving.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 packet (3 tablespoons) ranch seasoning mix
  • 1 ½ cups shredded cheddar cheese
  • 6–8 strips cooked bacon, crumbled
  • 4 tablespoons unsalted butter, melted
  • 3–4 green onions, sliced
  • Sour cream for serving (optional)
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Scrub and dry the potatoes. Pierce each potato 6-8 times with a fork.
  3. Bake potatoes directly on oven rack for 45-50 minutes until fork-tender. Let cool for 10 minutes.
  4. Slice potatoes in half lengthwise. Scoop out flesh, leaving about ¼ inch attached to the skin.
  5. In a small bowl, combine melted butter and ranch seasoning. Brush mixture over inside and outside of each potato shell.
  6. Place shells cut-side up on a baking sheet (or on a cooling rack set inside the sheet). Bake for 10 minutes.
  7. Flip shells and bake for another 10 minutes until golden and crispy.
  8. Flip shells back to cut-side up. Fill each with shredded cheddar cheese and crumbled bacon.
  9. Bake for 5-7 minutes until cheese is melted and bubbly.
  10. Top with sliced green onions and a dollop of sour cream if desired. Serve immediately.

Notes

For extra crispiness, use a cooling rack set inside the baking sheet to allow air circulation. Shred your own cheddar cheese for better melting. Do not skip the double-baking step. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven at 375°F for 8-10 minutes.

Nutrition

Keywords: potato skins, ranch, cheese, bacon, game day appetizer, crispy, easy snack

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