Preheat oven to 400 degrees.
Learn how to cut potatoes accordion-style using skewers before enjoying bacon-and-ranch-topped baked potatoes.
Watch how this recipe comes together on an episode of Just Pin It on HSTV.
Servings and Ingredients
|4 large Russet potatoes
|8 tbsp. Hy-Vee salted butter
|1 (1.12-oz.) pkg. Hy-Vee ranch dressing mix
|1 tbsp. plus 1 tsp. Kosher salt
|6 slice(s) Tyson bacon, crumbled
|1 c. Hy-Vee sour cream
|¼ c. Hy-Vee blue cheese crumbles
|1 green onion, thinly sliced
|1 tbsp. parsley, chopped
Things To Grab
- Well-greased rack over baking pan
Peel potatoes and cut off the ends of the potatoes. Cut potatoes lengthwise into ½-inch slices and set aside in cold water.
Place the potato horizontally with skewers on both sides. Cut potatoes crosswise into 1/16-inch lines. Then flip the potatoes over and 1/16-inch diagonal lines.
Melt butter and mix with 2 tablespoons ranch dressing mix and brush onto both sides of the potatoes, reserving ¼ cup for brushing.
Bake potatoes on a well-greased rack over a baking pan for 40 to 45 minutes turning once halfway through. During the last 2 minutes of baking, spread potatoes out and brush with reserved ranch butter.
In the meantime, cook bacon according to package directions. Cool; crumble. Add crumbled bacon to sour cream, blue cheese, green onions, and 1 tablespoon ranch dressing mix.
Serve potatoes with bacon dip and chopped parsley, if desired.
HTSV.com, Just Pin It, Accordion Potatoes Episode