Bacon-Ranch Twice-Baked Potatoes
Green Beans and Garlic Knots
Ingredients
- 2 large russet potatoes
- ½ Tbsp olive oil
- 6 slices bacon, chopped
- 2 Tbsp butter, softened
- ¼ cup sour cream
- 1 Tbsp Ranch dressing mix
- ¾ cup shredded Monterey Jack cheese, divided
Instructions
- Preheat oven to 400°F. Place potatoes on a foil-lined baking sheet. Rub with oil, and season lightly with salt and pepper. Bake 1 hour or until potatoes are very tender. Cool slightly.
- Meanwhile, cook bacon in a large skillet over medium heat until crisp; drain on paper towels.
- Cut top one-third off each potato; scoop potato pulp into bowl leaving ¼-inch-thick shells. Add half of bacon, butter, sour cream, dressing mix, and ½ cup cheese to pulp; stir until combined.
- Spoon potato mixture into potato shells; return potatoes to baking sheet, and sprinkle with remaining cheese. Bake 25 to 30 minutes or until thoroughly heated. Sprinkle with remaining bacon.
Side Dish Ingredients
- 2 Tbsp butter, melted
- ¼ tsp garlic powder
- ¼ tsp dried oregano
- 1 (5-count) can refrigerated biscuits
- ½ (15-oz) pkg frozen green beans
Side Dish Instructions
- Preheat oven to 400°F. Stir together butter, garlic powder, and oregano.
- Cut each biscuit in half, and roll each piece into a 5-inch rope. Tie each rope into a knot, tucking ends under; place on a lightly greased baking sheet. Brush with butter mixture.
- Bake 12 to 15 minutes or until golden brown.
- Heat green beans according to package directions.
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