It’s National Tailgating Day and these little guys are one of my favorite sides dishes/snacks to make this time of year. These Crispy Ranch Potato Skins are season and event friendly, meaning any time of the year you can whip up these little potato gems as a side dish or an unexpected appetizer for any party or get-together. Believe me, there will be none left.
The best part of this recipe is you can change up the toppings for any special occasion, adding your favorite Mexican cheese and salsa for a taco tater night. The trick is to make sure you get round potatoes about the same size to cook evenly and crispy.
Crispy Ranch Potato Skins
5 washed Yukon Gold potatoes
3-4 Tablespoons melted butter
1 to 2 teaspoons of kosher salt & pepper
1 ½ cups of really good off the block shredded cheddar cheese
6 slices of crispy bacon ( you can also use about 1/2 cup real bacon bits
Sliced green onions
Ranch Dressing Recipe
1 packet of Hidden Valley Ranch (don’t use the bottle for this recipe)
¼ c milk
½ c mayonnaise (I find Duke’s Mayo is the best)
1/2c light sour cream (I prefer Daily Light Sour Cream)
Cut each end of the potatoes and toss. Slice each potato into approximately 1/2 inch slices. Brush both sides & edges of potatoes with butter & sprinkle with salt and pepper. Place on foil covered pan & bake at 400 degrees for about 15 minutes. Flip each potato slide and cook on opposite side about 12 minutes
Remove from oven and top with cheese, bacon and green onions. Continue baking for appx 5 minutes or until the cheese has melted and the bacon is nice and hot. Remove from foil onto a cookie sheet to cool for just a few minutes. While cooling, prepare your ranch dressing and pour into a small bowl in the middle of your platter. Place your potatoes on around the bowl to allow everyone to add their own creamy topping.
This is such a fun recipe. And….I am not kidding. There will be NO skins left, so make sure the cook grabs her portion FIRST!
Note: These are gluten free.