Twice Baked Ranch Potato Poppers are a crowd-pleaser with light and fluffy mashed potatoes mixed with Hidden Valley Ranch seasoning and light sour cream in a potato skin topped with shredded Parmesan for the perfect bite-sized appetizer!
Twice Baked Ranch Potato Poppers
I am so excited to be teaming up with Hidden Valley Ranch to bring you three amazing appetizers this week just in time for the big game! Check out their post with Wings, Poppers & Dips 3 Ways for more great appetizers.
I don’t know that I have ever met someone who doesn’t love twice baked potatoes. It is understandable why they are such a universally loved side dish. Cheesy whipped potatoes in a salty potato skin. So good!
I decided to take this classic side dish and turn it into a bite-sized appetizer that is sure to please any crowd. I opted to keep these little red skinned potatoes on the lighter side with just a dash of Parmesan cheese and light sour cream. Some Hidden Valley Ranch seasoning is the finishing touch for a nice punch of flavor!
While mashed potatoes are quite easy to make, there is one singular way you can screw them up. Mixing them too much. I learned this the hard way unfortunately. One time while I was making a batch of potatoes, I had my food processor on the counter, half cleaned from making something else and figured I may as well just make the potatoes in there instead of making more dishes… NOT a good idea.
I let the potatoes and cream blend for quite a while until I figured it must be nice and creamy at that point. I snapped off the lid of the processor excited to see a nice light whipped potato. Boy was I disappointed when what I found instead was a gooey, glue like substance. In my novice mashed potato making days, I didn’t understand that if you beat potatoes just slightly too much, the starches would release and turn them into a gooey mess.
So be wise and learn from my mistake. Mash your potatoes by hand or ever so carefully with a hand mixer, but NEVER EVER with a food processor!
- 2 lb. small baby red potatoes
- 1/2 c. light sour cream
- 1 Tbsp. Hidden Valley Ranch seasoning
- 1/3 c. shredded Parmesan
- optional - finely chopped cilantro or parsley
- Preheat your oven to 400°. Wash and pat dry the potatoes and place them on a lined baking sheet.
- Bake the potatoes at 400° for 30-40 minutes, or until soft. Remove the potatoes from the oven and allow to cool to touch.
- Slice each potato in half and scoop out the center of the flesh using a melon baller or small cookie scoop.
- Add the sour cream and ranch seasoning to the potatoes and mash by hand until smooth. Pipe the mixture back into the potatoes and bake at 400° for 10 min. Remove the potatoes from the oven and quickly top each one with a sprinkle of parmesan cheeese and return to the oven to bake an additional 5 min.
- Serve immediately.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 8 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g