Prepare vegan ranch dressing and vegan buffalo sauce.
Preheat oven or grill to 400°F (204°C).
Gently prick the skin of the Creamer potatoes. On a large piece of aluminum foil, drizzle Little Potatoes with olive oil and season with salt and pepper. Fold the aluminum foil around the Little Potatoes to make a sealed foil pack.
Bake or grill for 30 minutes, until the largest Creamer potato is just tender when poked with a fork.
Set potatoes aside until cool enough to handle.
Cut potatoes in half lengthwise and scoop the flesh from the skins. Set flesh aside in a large bowl, you’ll need about 2/3 cup of mashed potato. Set potato skins aside on a baking sheet or piece of aluminum foil.
Season the insides of the scooped skins with salt and pepper. Bake or grill the skins for 10 minutes.
Mash the potato flesh with vegan buffalo sauce, vegan ranch dressing, vegan cheese shreds, and black pepper (to taste.) Mash well, ensuring there are no lumps.
Scoop the buffalo ranch mashed potatoes back into the skins.
Bake or grill for 15-20 minutes, until they’re bubbling and the filling begins to crisp up a little bit.
Serve with extra vegan ranch dressing for dipping (optional).