Twice-Baked Ranch Potatoes
Ingredients
- 4 medium (6 to 8 oz each) russet potatoes, scrubbed
- Olive Oil
- Coarse Salt
- 3 slices Whole30 Approved or compatable bacon
- 1/4 cup WHOLE30 Ranch Dressing
- 2 tbsp ghee
- 2 tbsp chopped fresh parsley
- 2 tbsp snipped fresh chives, plus more for garnish
- 1 tbsp chopped fresh dill
- 1 clove garlic, minced
- 3/4 tsp coarse black pepper
Instructions
- PREHEAT oven to 425°F. Scrub potatoes with a brush; pat dry. Prick potatoes with a fork. rub potatoes with oil and sprinkle with salt. Place potatoes on a baking sheet. Bake until fork tender, 40 to 50 minutes. Let stand 10 minutes.
- MEANWHILE, in a large skillet cook bacon until crisp, about 8 minutes. Transfer to a paper towel-lined plate. When cool enough to handle, crumble bacon. Set aside.
- CUT a lengthwise slice off the top of each baked potato; discard skin from slices. Scoop out the potato pulp into a medium bowl, leaving ¼-inch shell wall. Place potato shells on the baking sheet. Mash the potato with a potato masher until almost smooth. Add ghee, dressing, parsley, chives, dill, garlic, and black pepper. Mash to combine. Spoon seasoned potato into the shells.
- BAKE potatoes until light brown on top, about 20 minutes. Sprinkle with bacon and additional chives.
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Melissa Urban
Co-Founder / CEO
Melissa Urban is a 7x New York Times bestselling author (including the #1 bestselling The Whole30) who specializes in helping people establish healthy boundaries and successfully navigate habit change. She has been featured by the New York Times, People, the Wall Street Journal, Forbes, The Today Show, and Good Morning America, and is a prominent keynote speaker on boundaries, building community, health trends, and entrepreneurship. She lives in Salt Lake City, UT with her husband, son, and a poodle named Henry.
