A delightful twist on the classic twice-baked potatoes, featuring a creamy ranch filling and a touch of fresh chives.
Preheat your oven to 400°F and place the baking potatoes on a baking sheet.
Pierce the potatoes with a fork before baking to allow steam to escape.
Cook the bacon in a frying pan until crispy, then drain on paper towels and crumble.
Save a small amount of bacon grease for cooking the onions for added flavor.
In the same pan, sauté the chopped onion until soft and translucent.
Cook the onions on medium heat to avoid burning.
Cut the baked potatoes in half lengthwise and scoop out the insides, leaving a 1/4-inch shell.
Be gentle when scooping to avoid tearing the potato skins.
Mash the scooped-out potato in a mixing bowl and mix in ranch dressing, cheddar cheese, crumbled bacon, sautéed onion, and chives.
Taste the filling and adjust the seasoning before stuffing the shells.
Spoon the filling back into the potato shells and place them on the baking sheet.
Pack the filling tightly to ensure it stays in place during baking.
Bake the stuffed potatoes at 350°F until heated through, about 20 minutes.
Cover the potatoes with foil if you prefer a softer texture.
Broil the potatoes for 2-3 minutes to achieve a golden, crispy top.
Keep a close eye on the potatoes while broiling to prevent burning.
Serve the potatoes warm, garnished with additional chives if desired.
Pair with a fresh salad or grilled meat for a complete meal.
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