TIME: 2 hours 15 minutes
6 small/medium russet potatoes (3-4” length)
2-3 tablespoons avocado oil
1 container Kite Hill Ranch Dip
3-4 tablespoons extra virgin olive oil
1/2 - 1 teaspoon fine sea salt
1/4 teaspoon fresh black pepper
plant-based sausage* (or plant-based bacon) *chorizo or Italian flavors would work great
thinly sliced green onions
Step 1.Preheat oven to 400° F and line a large baking sheet with parchment paper.
Step 2.Wash potatoes well and pat dry. Poke each a few times with a fork. Rub potatoes with oil and place on baking sheet. Bake for about 1 hour, or until fork tender.
Step 3.Let cool for 15 minutes, then slice in half. Scoop out the inside, leaving about 1/4-inch around the sides and bottom. Place in a bowl and set aside. Be careful, as potatoes will still be quite hot. (Cool more if needed.)
Step 4.Rub oil over both sides of the potato skins and generously sprinkle both sides with salt. Place back in the oven, cut side down, for 10 minutes.
Step 5.While potatoes are baking, add all but 3 tablespoons of ranch dip to the bowl of scooped out potato. Add 3 tablespoons of olive oil, 1/2 teaspoon salt, and black pepper. Mash well with a fork. Taste and add more oil for added creaminess (if too thick) and/or more salt to taste.
Step 6.Heat a medium sized pan over medium heat with a swirl of oil. While pan heats, evenly distribute mashed potatoes into potato skins. Place in the oven for 10 minutes to reheat. While potatoes heat, crumble (or chop) plant-based sausage into pan, and cook until lightly browned.
Step 7.Top with a drizzle of ranch, sausage crumbles, and green onions. Serve hot.