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Creamy Loaded Twice-Baked Potato Salad with Ranch

creamy loaded twice-baked potato salad with ranch - featured image
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A creamy, comforting twice-baked potato salad with ranch dressing, crispy bacon, and sharp cheddar cheese, perfect for potlucks and family gatherings.

Ingredients

Scale
  • 4 large russet potatoes (about 2 pounds/900g)
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • ½ cup sour cream (full-fat)
  • ⅓ cup mayonnaise
  • ½ cup ranch dressing
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons chopped fresh chives or green onions
  • 6 slices bacon, cooked crisp and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 2 tablespoons fresh parsley, chopped (optional)
  • Freshly cracked black pepper to finish

Instructions

  1. Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean and dry them well. Poke each potato a few times with a fork to allow steam to escape during baking.
  2. Coat the potatoes in olive oil and sprinkle with salt. Place them on a baking sheet lined with parchment paper or foil. Bake for 45-60 minutes until skins are crispy and insides are tender when pierced with a knife.
  3. While potatoes bake, cook the bacon in a skillet over medium heat until crisp, about 8-10 minutes, flipping as needed. Drain on paper towels and crumble once cool.
  4. Let the potatoes cool slightly until easy to handle. Slice each potato in half lengthwise. Carefully scoop out the flesh into a large mixing bowl, leaving a thin shell to hold shape.
  5. Mash the potato flesh with a fork or masher to break it up and remove lumps. Add sour cream, mayonnaise, ranch dressing, garlic powder, onion powder, salt, and pepper. Stir until creamy and smooth. Taste and adjust seasoning as needed.
  6. Fold in half of the cheddar cheese, half the bacon, and most of the chopped chives. Reserve some for garnish.
  7. Carefully spoon the mixture back into the potato skins. Place stuffed potatoes back on the baking sheet. Sprinkle the remaining cheese and bacon on top.
  8. Bake at 375°F (190°C) for 15-20 minutes until cheese melts and filling is warmed through with golden bubbly edges.
  9. Remove from oven and garnish with remaining chives and parsley. Let cool for 5 minutes before serving. Serve warm or at room temperature.

Notes

Avoid over-mashing the potatoes to keep some texture. Crisp bacon is essential for texture contrast. If potatoes seem dry, add a splash of milk or extra sour cream. Resting the salad after baking helps it hold together better. Can be made ahead and tastes better after chilling overnight.

Nutrition

Keywords: potato salad, twice-baked potatoes, ranch dressing, bacon, cheddar cheese, potluck recipe, creamy potato salad

Find it online: https://lyrafeast.com/creamy-loaded-twice-baked-potato-salad-with-ranch-easy-recipe-for-potluck/