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Twice baked ranch potatoes on a wood board with white plates, chives, and glasses of red wine

Twice Baked Ranch Potatoes - Gluten Free, Vegan, Dairy Free

These twice-baked potatoes are like any other. They’re the perfect blend of Midwesterners love for ranch and potatoes in one tasty side dish. 
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Course: Appetizer, Side Dish, Snack
Cuisine: American, Vegan
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 Servings
Calories: 164kcal
Author: Linda & Alex

Ingredients

  • 1 cup vegan ranch See Note
  • 2 tablespoon chives chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 6 russet potatoes
  • 2 tablespoon olive oil
US Customary - Metric

Instructions

  • Preheat oven to 425°F (218°C).
  • Cover the potatoes in olive oil and place on a baking sheet.
  • Poke three rows of holes in each potato and place in the oven.
  • Bake the potatoes for 40-45 minutes.
  • Remove the potatoes from the oven and allow them to cool for fifteen minutes.
  • Cut each of the potatoes in half and scoop out the center portions of the potatoes (as shown above).
  • Take the removed potato and mash with the vegan ranch, salt, and pepper.
  • Pile the filling back into the potato halves and roast for another fifteen minutes.

Notes

There are plenty of vegan ranch dressings in grocery stores. We particularly like Follow Your Heart or JUST brands. 
The Nutrition Facts are an estimate only. 

Nutrition

Calories: 164kcal | Carbohydrates: 22g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 200mg | Potassium: 515mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 6.4mg | Calcium: 18mg | Iron: 1.6mg
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