Mini Twice Baked Ranch Potatoes with Mozzarella

Imagine if sour cream-and-onion potato chips married a twice-baked potato. Happy couple. These amazing little spuds are the perfect marriage of creamy, seasoned potato filling, crispy potato skin and melted mozzarella cheese. They're incredibly easy to make too.

About the potatoes: I used small yellow potatoes for this recipe - the ones that are slightly bigger than a golf ball. You can use any variety of small potatoes - red, white or yellow - they all work. You can also use larger potatoes, just add about 5 to 10 minutes to the first cooking time; you need the potatoes to be tender so you can scoop out/mash the flesh.

This recipe is easily doubled or tripled so think about these little gems when you're planning your next get-together!

Mini Twice Baked Ranch Potatoes with Mozzarella

8 small yellow, white or red potatoes
1 tablespoon olive oil
Cooking spray
3 tablespoons sour cream or Greek yogurt
2 teaspoons powdered ranch dip or ranch dressing mix
2/3 cup shredded mozzarella cheese

Preheat the oven to 400 degrees.
Scrub the potatoes clean and pat them dry. Rub the olive oil all over the potatoes. Place the potatoes directly on the oven rack and roast for 30 to 40 minutes, until tender. Keep the oven at 400 degrees. Coat a shallow baking dish with cooking spray.
When cool enough to handle, halve the potatoes and scoop out the flesh, leaving about 1/4-inch of the flesh with the skin. Transfer the flesh to a bowl and add the sour cream and ranch mix. Mix well, until the mixture is smooth. Spoon the mixture back into the potato shells and arrange the potatoes in the prepared pan. Top with the mozzarella cheese.
Cover with foil and bake for 15 minutes. Uncover and bake for 5 more minutes, until the cheese melts.

Serves 4