Hey there! So, let me tell you about this dish that’s become a bit of a legend in my kitchen – Baked Potatoes in Foil Packets with Parmesan Ranch Sauce. I think the first time I made these was probably on a lazy Sunday afternoon when I was looking for something easy but, you know, delicious. It’s one of those recipes that just feels like a hug, if you know what I mean. And honestly, who doesn’t need more hugs that come with cheese?
Why You’ll Love This
I make this when I need comfort food that’s not going to guilt-trip me the next day (we’ve all been there). My family goes crazy for this because it’s both crispy and creamy, and let’s be real, anything with ranch just wins. (I used to think ranch was overrated, but I’ve seen the light!) Plus, you can throw these together with your eyes half-closed – which is sometimes how I cook. Just kidding, don’t do that.
What You’ll Need
- 4 large potatoes (sometimes I use sweet potatoes when I’m feeling adventurous)
- Olive oil – a few glugs (my grandma swore by sunflower oil, but I won’t tell if you don’t)
- Salt and pepper (to taste, of course)
- 1 cup shredded Parmesan cheese – or any cheese you fancy really!
- 1 packet of ranch seasoning mix – or make your own if you’re feeling fancy
- 1 cup sour cream (Greek yogurt works in a pinch)
- Chives, chopped (optional, but they make it look pretty)
Step-By-Step Directions
- Preheat your oven to 400°F (about 200°C if you’re on that side of the pond).
- Slice your potatoes into wedges (I like them chunky, but you do you).
- Toss those wedges in olive oil, and sprinkle with salt and pepper. This is where I usually sneak a taste – it’s my guilty pleasure.
- Place each potato in a piece of foil and add a bit of Parmesan before wrapping it up like a little gift.
- Bake for about 25-30 minutes. Don’t worry if it looks a bit weird at this stage – it always does!
- While they’re baking, mix sour cream with the ranch seasoning. Taste it – do a happy dance if it’s as good as mine usually is!
- Once the wedges are golden and crispy, unfold them and drizzle with your Parmesan ranch sauce. Add chives for that pop of color.
My Notes
Don’t be too fussy about the cheese – I once used cheddar and it was still fab. Also, if you’re out of foil, parchment paper can be a decent substitute, though I think the foil gives it a better crispiness.
Fun Variations
So, I once tried adding bacon bits, and it was heavenly. On second thought, I wouldn’t recommend using blue cheese – it was a bit too overpowering for my taste. But hey, you might like it!
Equipment You Might Need
A baking sheet is handy, but in a pinch, I’ve used my oven rack directly (with mixed results, but it worked!).
Storage Tips
These store well in the fridge for a couple of days – though honestly, in my house, it never lasts more than a day!
How to Serve
I love serving these with a crisp salad or grilled chicken. My family usually digs in with their hands – less washing up, right?
Pro Tips
I once tried rushing this step and regretted it because the potatoes didn’t get that delightful crispiness. Slow and steady wins the race here.
FAQ
Can I use pre-made ranch dressing? Sure, but it might not have the same punch as the seasoning mix with sour cream.
What if I don’t have Parmesan? Any hard cheese works. I’ve even used leftover cheddar slices once – just had to cut them up a bit!
Do I need to peel the potatoes? Nah, keep the skins on – more flavor and nutrients. Plus, I’m too lazy to peel.