Ingredients:
- 4 Yukon gold potatoes
- 1 tablespoon olive oil
- 1 cup ranch dressing
- 1 cup mozzarella cheese, shredded
- 1 teaspoon paprika
Preparation:
Step 1: Preheat oven to 350ºF.
Step 2: Cut off both ends of each potato. Rub the outside of each potato lightly with olive oil.
Step 3: Place potatoes in the oven and bake for 1 hour, or until the potatos are completely cooked through. Remove from oven and allow to cool until comfortable to touch.
Step 4: Once cool, slice each potato in half and scoop out the insides with a spoon.
Step 5: Place the softened potato ininto a potato ricer and press into mixing bowl. Repeat until all of the potatoes are scooped out and pressed through the ricer in the bowl.
Step 6: Add the ranch dressing and mozzarella to the mixing bowl, and stir completely to combine.
Step 7: Scoop the mixture back into the potato jackets, distributing the filling evenly among the potatoes. Top each potato with a light dusting of paprika. (Make-Ahead Tip: At this point potatoes will last for up to a day before needing to be baked.)
Step 8: Bake at 350 for 20 minutes to heat through. Serve hot.
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