Recipe information
Large, crispy russet potato shells stuffed with cheddar cheese, bacon, and homemade zesty Cajun ranch sauce, served with fresh sour cream.
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Potato Skins
Preparation and Assembly
1. Bake the Potatoes
Preheat the oven to 400°F (200°C). Scrub the russet potatoes clean, then poke holes in them with a fork. Bake for about 45-60 minutes, until tender.
2. Prepare the Bacon
While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and chop into small pieces.
3. Make the Cajun Ranch Sauce
In a bowl, combine mayonnaise, buttermilk, ranch seasoning mix, and Cajun seasoning. Mix well until smooth and set aside.
4. Assemble the Potato Skins
Once the potatoes are cool enough to handle, slice them in half lengthwise and scoop out some of the flesh, leaving about 1/4 inch of potato. Brush the insides with olive oil and sprinkle with salt. Place them cut side down on a baking sheet and broil for about 5-7 minutes until crispy.
5. Fill and Bake Again
Flip the potato skins over, fill them with cheddar cheese and chopped bacon. Return them to the oven and bake until the cheese is melted and bubbly, about 10 minutes.
6. Serve
Remove from the oven and drizzle with the Cajun ranch sauce. Serve hot with a side of sour cream.