These simple cheesy twice-baked potatoes are the perfect side dish for Christmas dinner. They can easily be made up to a day ahead of time and baked right before you want to eat them. Twice-baked potatoes are also a nice departure from mashed potatoes. I mean, after Thanksgiving aren’t we all ready for a change from the mashed variety? I am. To have fun with this recipe consider adding fresh herbs if you have them available, and try making your own ranch dressing. Merry Christmas!
Cheesy Twice-Baked Potatoes
4 Yukon gold potatoes
1 tablespoon olive oil
1 cup ranch dressing
1 cup mozzarella cheese, shredded
1 teaspoon paprika
1. Preheat oven to 350ºF.
2. Cut off both ends of each potato. Rub the outside of each potato lightly with olive oil.
3. Place in the oven and bake for 1 hour, or until the potato is completely cooked. Remove and allow to cool until comfortable to touch.
4. Slice eac potato in half and scoop out the insides with a spoon. Place the softened potato into a potato ricer and press into mixing bowl. Repeat until all of the potatoes are scooped out and pressed through the ricer.
5. To the mixing bowl add the ranch dressing and mozzarella and stir completely to combine. Then scoop the mixture into the potato jackets, distributing evenly amongst the potatoes. Top each potato with a light dusting of paprika. *At this point potatoes will last for up to a day for needing to be baked.
6. Bake at 350 for 20 minutes to heat through. Serve hot.
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