Classic Twice-Baked Potatoes Recipe

Ingredients:

• 4 Yukon gold potatoes
• 1 tablespoon olive oil
• 1 cup ranch dressing
• 1 cup mozzarella cheese, shredded
• 1 teaspoon paprika

Preparation:

Step 1: Preheat oven to 350ºF.

Step 2: Cut off both ends of each potato. Rub the outside of each potato lightly with olive oil.

Step 3: Place potatoes in the oven and bake for 1 hour, or until the potatos are completely cooked through. Remove from oven and allow to cool until comfortable to touch.

Step 4: Once cool, slice each potato in half and scoop out the insides with a spoon.

Step 5: Place the softened potato ininto a potato ricer and press into mixing bowl. Repeat until all of the potatoes are scooped out and pressed through the ricer in the bowl.

Step 6: Add the ranch dressing and mozzarella to the mixing bowl, and stir completely to combine.

Step 7: Scoop the mixture back into the potato jackets, distributing the filling evenly among the potatoes. Top each potato with a light dusting of paprika. (Make-Ahead Tip: At this point potatoes will last for up to a day before needing to be baked.)

Step 8: Bake at 350 for 20 minutes to heat through. Serve hot.

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