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Twice Baked Potato Skins Recipe

Name: MK Ranch Bar & Grills Twice Baked Potato Skins Recipe
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 each russet potatoes (medium); 2 tbs vegetable oil; 1 tsp kosher salt; 0.5 tsp black pepper; 3 tbs unsalted butter; 0.25 cups whole milk; 2 tbs sour cream; 1.5 cups cheddar cheese (shredded), divided; 2 tbsp green onions (thinly sliced), divided; 0.5 tsp salt (for filling); 0.25 tsp black pepper (for filling); 6 slices bacon (cooked and crumbled); 0.5 cups additional shredded cheddar; 1 tbsp fresh parsley or chives (optional, chopped); 0.5 cups mayonnaise; 0.25 cups buttermilk; 2 tbs sour cream; 1 tsp fresh lemon juice; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp dried dill; 0.25 tsp dried parsley; 0 to taste kosher salt (to taste); 0 to taste freshly ground black pepper (to taste)

Inspired by MK Ranch Bar & Grill

Time1h 35m

Serves4

4 crispy potato skins, stuffed with our homemade baked potatoes and topped with cheddar, bacon, and served with MK Ranch sauce.

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Ingredients

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Potatoes & skins

4 each russet potatoes (medium)

2 tbs Tuscany sunflower oil

1 tsp kosher salt

1/2 tsp black pepper

Filling

3 tbs Unsalted butter

1/4 cups whole milk

2 tbs Sour cream

1 1/2 cups cheddar cheese (shredded), divided

2 tbsp green onions (thinly sliced), divided

1/2 tsp salt (for filling)

1/4 tsp black pepper (for filling)

Topping & garnish

6 slices bacon (cooked and crumbled)

1/2 cups additional shredded cheddar

1 tbsp fresh parsley or chives (optional, chopped)

MK Ranch Sauce

1/2 cups Mayonnaise

1/4 cups Buttermilk

2 tbs Sour cream

1 tsp fresh lemon juice

1/4 tsp Watkins garlic powder

1/4 tsp Onion powder

1/4 tsp Dried dill

1/4 tsp Dried parsley

0 to taste kosher salt (to taste)

0 to taste freshly ground black pepper (to taste)

Method

Potatoes & skins

Bake whole potatoes

Preheat oven to 400°F (200°C). Scrub potatoes well and pat dry. Pierce each potato several times with a fork. Rub each potato with vegetable oil, then sprinkle with kosher salt and black pepper. Place directly on an oven rack or on a baking sheet and bake 50–60 minutes, until skins are crisp and a skewer slides into the center easily.

Cool and halve

Remove potatoes from oven and let cool until safe to handle, about 15 minutes. Slice each potato lengthwise. Using a spoon, scoop out flesh leaving a 1/4-inch thick shell (reserve the scooped potato flesh). Brush the inside of each skin with a little oil if desired and return skins to the oven on a baking sheet, skin-side up, at 425°F (220°C) for 8–10 minutes to crisp further. Remove and set aside.

Filling

Prepare filling

While skins crisp, place reserved potato flesh in a medium bowl. Add butter, whole milk, sour cream, 1 cup shredded cheddar, 1 tablespoon sliced green onions, 1/2 tsp salt, and 1/4 tsp black pepper. Mash until mostly smooth but still a little fluffy. Taste and adjust seasoning.

Stuff skins

Spoon the mashed potato filling back into the crispy potato shells, dividing evenly among the 8 halves (about 4 skins total according to menu portioning; if you prefer 4 skins, use two halves per skin shell as assembled). Pack slightly so filling is level with the rim.

Top with cheese & bake

Sprinkle the filled skins with the remaining 1/2 cup shredded cheddar. Return to oven at 425°F (220°C) and bake 8–10 minutes, until cheese is melted and bubbling and edges are golden. For extra browning, broil 1–2 minutes while watching carefully.

Topping & garnish

Meanwhile, crumble cooked bacon into small pieces. When potato skins come out of the oven, immediately sprinkle crumbled bacon and remaining sliced green onion over the hot cheese so toppings adhere. Garnish with chopped parsley or chives if using.

MK Ranch Sauce

Whisk together mayonnaise, buttermilk, sour cream, lemon juice, garlic powder, onion powder, dried dill, and dried parsley in a small bowl until smooth. Season with salt and pepper to taste. Chill at least 15 minutes to let flavors meld. Serve alongside hot potato skins for dipping.

To serve

Arrange 4 crispy, twice-baked potato skins on a plate. Serve with a small ramekin of MK Ranch sauce. These are best enjoyed hot.