Ingredients (5)
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small baby red potatoes 2 pounds
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light sour cream ½ cup
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shredded Parmesan cheese 1/3 cup
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(optional) finish with finely chopped cilantro or parsley
Steps (4)
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1Preheat your oven to 400°F. Wash and pat dry the potatoes and place them on a lined baking sheet.
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2Bake the potatoes 30–40 minutes, or until soft. Remove the potatoes from the oven and allow to cool to touch.
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3Slice 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 for 10 minutes.
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4Remove the potatoes from the oven and quickly top each one with a sprinkle of Parmesan cheese and return to the oven to bake an additional 5 minutes. If desired, finish with finely chopped cilantro or parsley. Serve immediately.
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