Twice Baked Italian Ranch Potatoes

1. 1

   Preheat oven to 425u00b0F.

2. 2

   Microwave pierced potatoes for 12 minutes on high; let cool until manageable.

3. 3

   Cut skin off of potato tops and scoop out pulp into a medium bowl, being sure to keep skins intact, and keep skins about 1/4-inch thick.

4. 4

   Heat skillet over medium heat, melt butter, and saute shallot until slightly caramelized.

5. 5

   Add the butter/ shallot mixture into potato pulp and mash potatoes very well.

6. 6

   Add ranch, milk, garlic salt, and 1 1/2 teaspoons of the basil; mix very well, adding more milk or ranch until your desired taste and consistancy.

7. 7

   Re-Stuff the empty potato skins with the mashed potatoes and top off each potato with the parmesan cheese and the remaining basil.

8. 8

   Carefully brush outer potato skins with vegetable oil.

9. 9

   Place on greased, or non-stick baking sheet or pan.

10. 10

    Bake in oven until heated through and cheese is melted, about 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.