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Chef Alyssa Osinga of The Butcher's Cellar in Waco, Texas

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Ranch Potato Skins

RH Staff

March 1, 2005

1 Min Read

RH Staff

Photo Credit: Ken's Salad Dressing

Yield: 4 servings.

4 baked potatoes, fully cooked and cooled
1 1/2 cups Cheddar cheese, shredded
1/2 cup bacon, fully cooked and chopped
1/2 bunch green onions, chopped
3/4 cup Ken's Ranch Dressing

Preheat oven to 425°F. Cut potato in half lengthwise. Remove most of the potato inside. Place on cookie sheet. Top with cheddar cheese and bacon. Bake for 10 minutes. Top with green onions and serve with a side of Ken's Ranch Dressing.