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Twice-Baked Potatoes |
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| 1 potato produces two servings. The proportions listed here will produce 6. |
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| Ingredients: |
3 Idaho Potatoes of a uniform size; not tiny and not huge.
1/2 cup Hidden Valley ranch dressing
1 cup whole milk ricotta cheese
1/4 cup mayo or sour cream
1/3 cup grated parmesan cheese
2 t minced onion flakes
1 Tablespoon BTB Chicken
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1/2 cup melted butter
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
Cheddar cheese or cheese of choice for topping (Optional)
Milk or 1/2 & 1/2 (optional)
bacon bits (optional)
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| Procedures: |
Bake the potatoes
When cool enough to handle, cut in half lengthwise and scoop out the potato trying not to tear the skin.
Plate the skins and reserve
Rice/mash thoroughly the cooked potato flesh and then combine with the remaining ingredients.
Rice or mash the mixture, but do not use the food processor or the mixture will release glutens.
Add milk or 1/2 and 1/2 to reach the desired consistency of soft ice cream.
Spoon the mixture into the skins; slightly rounded.
Top the halves with cheese strips and/or bacon bits.
Refrigerate/freeze at this point if necessary.
Preheat the oven to 350o and heat through for approximately 45 minutes.
If a crispy top is desired, broil the last few minutes.
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| Notes: |
2026-07-19: 3 potatoes made 6 halves to the freezer.
2025-08-27: 3 potatoes made 6 halves. Two were served with a duck breast and the rest went to the freezer.
2025-04-12: Served with a roasted pork shoulder and grilled pineapple, with several to the garage freezer.
2021-09-01: We made potato timbales, instead of the normal recipe, freezing 10. They were a little dry and need more cheese. [Not Good]
2010-12-25: Added to our cookbook
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04/14/2026
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