Twice-Baked Ranch Potatoes

4.65 from 142 votes
Prep Time 15 mins
Cook Time 1 hr 8 mins
Resting Time 10 mins
Total Time 1 hr 33 mins
Course Side Dish
Servings 4 people


  • 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


  • 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. 
Keyword House Ranch, potato
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