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Ranch-Style Potato Skins

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Ingredients

Adjust Servings:
4 idaho potatoes
extra virgin olive oil, for drizzling
salt & freshly ground black pepper
1 pint cherry tomatoes (or grape tomatoes)
1 cup buttermilk
1 garlic clove, grated
2 - 3 dashes hot sauce
1 tablespoon flat leaf parsley, chopped
1 tablespoon dill, chopped
1 tablespoon fresh chives, chopped
1 cup shredded sharp cheddar cheese

Nutritional information

317.5
Calories
92 g
Calories From Fat
10.3 g
Total Fat
6.4 g
Saturated Fat
32.1 mg
Cholesterol
257.8 mg
Sodium
43.8 g
Carbs
5.7 g
Dietary Fiber
6.7 g
Sugars
14.1 g
Protein
379g
Serving Size

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Ranch-Style Potato Skins

Features:
    Cuisine:

    Unique with the tomato on top, tasty and attractive. Had small potatoes so reduced the ranch mixture by a third and glad I did. Used regular sized tomato so cut it, sprayed with a bit of cooking spray and seasoned. Suppose you could make earlier and reheat at 350. Thank you Sharon for sharing.

    • 112 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Ranch-Style Potato Skins, A great (and healthy) substitute for ranch-flavored potato chips! Adapted from Rachael Ray’s TV show , Unique with the tomato on top, tasty and attractive Had small potatoes so reduced the ranch mixture by a third and glad I did Used regular sized tomato so cut it, sprayed with a bit of cooking spray and seasoned Suppose you could make earlier and reheat at 350 Thank you Sharon for sharing , A great (and healthy) substitute for ranch-flavored potato chips! Adapted from Rachael Ray’s TV show


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    Steps

    1
    Done

    Oven to 425f.

    2
    Done

    Scrub the Potatoes of Any Excess Dirt and Prick Them Each Several Times With a Fork. Place Them on a Baking Sheet, Drizzle With Extra Virgin Olive Oil and Season With Salt and Freshly Ground Black Pepper, Tossing Lightly to Coat.

    3
    Done

    Bake in the Oven Until Tender, About 45-60 Minutes Depending on the Size of the Potato. Remove the Baked Potatoes from the Oven and Let Cool Enough to Handle.

    4
    Done

    When the Potatoes Have About 10 Minutes Left in the Oven, Place the Tomatoes Onto a Baking Sheet and Drizzle Them Lightly With Olive Oil. Season Them With Salt and Freshly Ground Black Pepper and Roast Them in the Oven Until Theyve Blistered, About 15 Minutes.

    5
    Done

    While the Potatoes Are Cooling, Combine the Buttermilk, Garlic, Hot Sauce and Herbs in a Small Mixing Bowl. Season the Ranch With Salt and Freshly Ground Black Pepper and Reserve in the Refrigerator Until the Potatoes Are Ready.

    6
    Done

    Once the Potatoes Are Cool, Cut Them in Half Lengthwise and Scoop the Insides Out Into a Mixing Bowl, Leaving a Thin Layer of Flesh Still Intact on Each Half. Be Sure not to Pierce the Skin of the Potato While Doing So. Add the Ranch to the Potato and Mash Lightly to Mix Everything Together. Season With Salt and Freshly Ground Black Pepper and Scoop the Filling Back Into the Hollowed Out Potato Shells, Dividing It Evenly Between All Eight.

    7
    Done

    Place the Potato Skins Back Onto a Baking Sheet and Sprinkle the Cheese Over Each of Them.

    8
    Done

    Place Them Back Into the Oven to Melt the Cheese, 1-2 Minutes. Top Each Potato With Some of the Roasted Tomatoes and Serve Them Up With Your Favorite Side Salad Alongside. Enjoy!

    Avatar Of William Brown

    William Brown

    Cocktail creator mixing up flavorful and balanced drinks with a touch of whimsy.

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