Description
Cheesy Beef & Ranch Twice-Baked Potatoes are the perfect comfort food for cozy family dinners. These golden-baked potatoes are loaded with savory ground beef, creamy cheese, and a touch of ranch seasoning, making them indulgent yet approachable. Inspired by family traditions where baked potatoes were a Sunday dinner favorite, this dish is both filling and versatile. Whether you’re entertaining guests or enjoying a quiet evening at home, these twice-baked potatoes are sure to impress and leave everyone asking for seconds.
Ingredients
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4 large russet potatoes
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1 pound ground beef
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1 tablespoon olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon paprika
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½ teaspoon dried oregano
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½ cup sour cream
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½ cup shredded cheddar cheese, plus extra for topping
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¼ cup shredded mozzarella cheese
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2 tablespoons milk
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2 tablespoons ranch seasoning
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2 green onions, chopped (optional, for garnish)
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Fresh parsley, chopped (optional, for garnish)
Instructions
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Preheat the oven to 400°F (200°C). Wash the potatoes, pat dry, and pierce them several times with a fork. Rub with olive oil and sprinkle with a little salt. Bake directly on the oven rack or a baking sheet for 50–60 minutes until tender.
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Heat olive oil in a skillet over medium heat. Add onion and cook 2–3 minutes until translucent. Add garlic and cook 30 seconds more. Add ground beef, salt, pepper, paprika, and oregano. Cook until browned, breaking apart with a spatula, then drain excess fat.
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Let the baked potatoes cool slightly. Slice in half lengthwise and scoop out the insides into a large bowl, leaving a small border for the shells. Mash the potato with a fork or masher.
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Add cooked beef, sour cream, shredded cheddar and mozzarella, milk, and ranch seasoning to the mashed potatoes. Mix thoroughly until creamy. Taste and adjust seasoning if needed.
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Spoon the beef and cheese mixture back into the potato shells evenly. Sprinkle additional cheddar cheese on top.
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Reduce oven temperature to 375°F (190°C). Place stuffed potatoes on a baking sheet and bake 15–20 minutes until cheese is melted and slightly golden.
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Let cool for 5 minutes. Garnish with chopped green onions and parsley if desired. Serve warm.
Notes
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Russet potatoes are ideal for fluffy, scoopable insides.
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Potatoes can be baked ahead of time; store shells and filling separately.
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Customize filling with vegetables like bell peppers, corn, or spinach.
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Broil for 2–3 minutes for a crispy, golden cheese topping.
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Adjust seasonings to taste, especially if using turkey or chicken instead of beef.
- Prep Time: 20 minutes
- Cook Time: 70–80 minutes