Spring Yukon Baked Potatoes

Spring Yukon Baked Potatoes


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These are baked potatoes with a garden fresh twist. Enjoy the savory fluffiness of the Yukon potatoes with the fresh crunch of cucumbers and tomatoes, all brought together with creamy ranch.

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Chicago, IL

Time needed

10 min preparation + 45-50 min cooking

Serving Size / Yield

4 servings


  • 12 Yukon gold potatoes
  • 12 cherry tomatoes
  • 4 tsp olive oil
  • salt and pepper, to taste
  • 1 small cucumber
  • 1/2 cup ranch dressing

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Preheat oven to 450 degrees. Poke holes in the potatoes and then brush with olive oil. Roast the potatoes in a baking pan for 45-50 minutes. While the potatoes are roasting, chop the tomatoes and cucumbers.

Once they are done baking, take the potatoes out of the oven. Place onto a place and drizzle with the ranch dressing. Then place the tomatoes and cucumbers on top and sprinkle salt and pepper over the whole thing. Enjoy!

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