Restuffed Potatoes Recipe

Name: Restuffed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large baking potatoes, scrubbed well; 1 lb lean bacon, cut into pieces, fried; 3 cups ranch salad dressing; 1 tablespoon Worcestershire sauce; 1/2 tablespoon garlic powder; 1/2 tablespoon pepper; 1 tablespoon fresh chives, chopped; 8 ounces cheddar cheese, shredded; butter; parsley; paprika

Servings: persons

1
Rub potato skins with oil, bake at 400u00b0F for 1 hour or until done.
2
Let cool to the touch.
3
Slice skin away from top of each potato.
4
Carefully scoop out pulp, leaving shells intact.
5
Slightly mash up pulp, keeping it chunky.
6
Stir in bacon, ranch dressing, Worcestershire, garlic, pepper, chives and 3/4 of cheese.
7
Spoon potato mixture into shells.
8
Top with remaining cheese and dab of butter.
9
Sprinkle with paprika and parsley.
10
Bake at 350u00b0F for 20 minutes or until heated through and cheese is melted.

963

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 large baking potatoes, scrubbed well, 1 lb lean bacon, cut into pieces, fried, 3 cups ranch salad dressing, 1 tablespoon Worcestershire sauce, and more.

Yes, Restuffed Potatoes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Restuffed Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions