Recipe courtesy of Ree Drummond
Jalapeño Ranch Potato Skins
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- Level: Easy
- Total: 1 hr 45 min
- Active: 40 min
- Yield: 16 potato skins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 336
- Total Fat
- 25 g
- Saturated Fat
- 10 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 9 g
- Cholesterol
- 43 mg
- Sodium
- 394 mg
Potato skins can be taken in many different flavor directions. For Ree, they are a vintage dish to serve at football watching parties, and this jalapeño ranch version is incredible.
- Level: Easy
- Total: 1 hr 45 min
- Active: 40 min
- Yield: 16 potato skins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 336
- Total Fat
- 25 g
- Saturated Fat
- 10 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 9 g
- Cholesterol
- 43 mg
- Sodium
- 394 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F.
- Rub the potatoes with the oil and sprinkle them with salt. Bake until fork-tender, 45 minutes to 1 hour.
- Meanwhile, cook the bacon until crispy, 8 to 10 minutes, then set aside.
- Slice the baked potatoes in half lengthwise, then scrape out the inner flesh with a cookie scoop or spoon, leaving a small margin of potato flesh in the skins (reserve the scooped-out flesh for another use).
- Mix the melted butter and ranch seasoning in a bowl. Brush both sides of the potato skins with the butter mixture, then sprinkle salt and pepper liberally on both sides of the skins. Place the skins cut-side down on the baking sheet and return to the oven. Bake until crispy, another 10 minutes.
- Turn the oven to broil, then flip the skins and top each with 2 tablespoons pepper jack and a few slices of the jalapeño. Place under the broiler to melt the cheese and lightly cook the jalapeño, 2 to 3 minutes.
- Remove the potato skins and transfer them to a large board. Top the potatoes with the bacon, tearing it as you go. Drizzle over the ranch dressing and garnish with the chives. Serve warm.
