Buffalo Ranch Potato Skins | Mostly Homemade Mom

Buffalo Ranch Potato Skins

March 24, 2014
This is a Sponsored post written by me on behalf of Dean's Dip for SocialSpark. All opinions are 100% mine.

Twice baked potato skins filled with parmesan and cheddar, and topped with bacon and Buffalo Ranch dip - amazing!

We have been blessed with one child who really likes spicy food and another who basically cries if it's too spicy. The funniest part is that Wesley, my two year old, is the one who doesn't mind spicy food! Silas definitely takes after me, I'm mild all the way. Of course Paul puts Sriracha on basically everything, so you can assume who Wesley takes after!

I have to say though, when I was pregnant with Silas, I couldn't get enough hot wings! It probably contributed to the ridiculous weight gain with him. Go figure, he was not even 7 lbs when he was born! For some reason, the spiciness just didn't bother me when I was pregnant - I really loved the flavor, and I still do. I just don't like burning my taste buds, that's all. :D

I REALLY love the new Buffalo Ranch Dean's Dip flavor that just came out - it's still spicy but just not burn-your-tastebuds spicy. It's creamy, and I can't even begin to describe how awesome it is with these potato skins! I used to make these when we were first married and I haven't made them in so long. These would be absolutely perfect for a party!

Buffalo Ranch Potato Skins

3 baking potatoes
2 teaspoons salt
2 tablespoons melted butter
1/4 cup grated parmesan cheese
1 cup shredded Monterey jack cheese
1/2 cup real bacon pieces
3 green onions, sliced
Dean's Buffalo Ranch Dip

Wash the potatoes and prick each a few times with a fork. Bake at 425 for 45-50 minutes or until potatoes are tender. Remove from oven. When potatoes are cool enough to handle, slice each in half lengthwise and slice each half again lengthwise. You will have 12 potato skins. Gently scoop out most of the potato, leaving a thin layer still on the skins. (Save the cooked potato for another use) Brush the outsides and insides of the potatoes skins with the melted butter. Sprinkle salt over the insides along with grated parmesan cheese. Return to the oven and bake for another 5 minutes. Top each skin with shredded cheese and bacon bits. Bake them again about 2-3 minutes or until cheese is completely melted. Allow to cool slightly before serving. Top each with a dollop of Dean's Dip Buffalo Ranch Dip or place dip in a dish for dipping. Serve garnished with green onion slices.

I wish you could reach through the screen and taste this, seriously! Be sure to be on the lookout for Dean's Buffalo Ranch Dip in the dairy dip section of your local supermarket. Follow Dean’s Dip on Facebook and Dean’s Dip Instagram for more recipe ideas, too!

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10 comments on "Buffalo Ranch Potato Skins"
  1. These look delicious! and that buffalo ranch, I have GOT to find some!

  2. Cathy@LemonTreeDwellingMarch 25, 2014 at 4:30 PM

    I think I would REALLY like the addition of custard! Great idea, Kelly!!

  3. It's really REALLY good Stephanie! I hope you can find some, check Walmart when all else fails, haha!

  4. It's SO good with the apples and the crumb topping, Cathy. Thanks! :)

  5. I just love buffalo sauce! I am so excited to find another way to use it. This would be perfect to go with burgers.

  6. Jenna, I think it would be amazing on burgers! Totally giving that idea to my husband, lol.

  7. Yum! Thanks for sharing!! We love everything with buffalo sauce:) These look so good--pinned:) found at showstopper sat. Have a great weekend.

  8. Love this recipe! We are a spicy kind of family... even the youngest can't get enough of it! The boys would really love these... along with myself! :)

  9. Love that Pie Recipe!!

  10. Marsha 'Nana' BakerSeptember 4, 2014 at 9:47 PM

    If this tastes as tempting as it looks, it's gotta be awesome. Would LOVE to have you link up with us tomorrow at Weekend Potluck. =) www.thebetterbaker.blogspot.com