Baked Cheddar Ranch Potatoes Recipes

CHEDDAR RANCH POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200˚C).
• Slice the potatoes in half, lengthwise, then slice each half lengthwise three times and across four times, to cube.
• Bring a large pot of water to a boil and drop in chopped potatoes, cook 10 minutes.
• Drain potatoes and mix in ranch, garlic powder, paprika, salt, and pepper.
• Transfer to a 9x13-inch (23x33 cm) baking dish.
• Bake for 30-35 minutes, or until nicely browned.
• While still hot, mix in cheddar and chives.
• Allow to cool for 5 minutes.
• Enjoy!

ORIGINAL RANCH® ROASTED POTATOES

Steps:

• Place potatoes in a gallon-size Glad® Food Storage Bag and add oil; seal bag. Toss to coat. Add salad dressing mix and toss again until coated. Bake in ungreased baking pan at 450 degrees F for 30 to 35 minutes or until potatoes are brown and crisp.

RANCH POTATO BAKE

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil; cook for until almost tender, 10-12 minutes. Drain; place in a greased 13-in. x 9-in. baking dish. , Meanwhile, preheat oven to 350°. In a large bowl, combine the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper; pour over potatoes. Top with bacon and remaining cheese. , Bake, uncovered, until bubbling and potatoes are tender, 25-30 minutes.

ORIGINAL RANCH ROASTED POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Place potatoes in a 1-gallon-size Glad® Zipper Bag and add oil; seal bag. Toss to coat.
• Add Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and toss again until coated. Bake in ungreased baking pan for 30 to 35 minutes or until potatoes are brown and crisp.

CHEESY RANCH POTATO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
• Place the potatoes in the baking dish. Season with chili powder, salt, and pepper. Evenly distribute the butter over the potatoes.
• Cover dish with aluminum foil, and bake 1 hour in the preheated oven, until potatoes are tender. Remove from oven, and mix in the cheese and Ranch dressing. Continue cooking 10 minutes, or until cheese is melted and bubbly.

TWICE-BAKED POTATOES WITH CRISPY PORK BELLY AND CHEDDAR CHEESE

Steps:

• For the potatoes: Preheat the oven to 400 degrees F.
• Make a bed of salt on a quarter-sheet tray and place the potatoes on top. Bake until tender, about 1 hour. Slice the potatoes in half lengthwise, then hollow out the skins, scooping the flesh into a bowl. Add the cream, butter, egg yolks and cheese to the potato filling and mix thoroughly.
• For the pork belly: Meanwhile, turn the heat under a large stovetop pressure cooker to medium-high and add 2 tablespoons oil, along with the onions and garlic. Allow to sweat, about 3 minutes. Add the juniper, allspice, clove, mustard seeds, peppercorns and bay leaves and stir to combine. Pour in the beer and stir in the soy sauce and brown sugar. Bring to a simmer, then gently add the pork belly. Carefully secure the pressure cooker lid and bring to high pressure over medium-high heat. Cook at pressure for as long as it takes for the potatoes to cook, 45 minutes to 1 hour. Turn off the heat and carefully run the pressure cooker under cold water until cool enough to open. Open and remove the pork.
• Preheat a deep-fryer or a large Dutch oven with oil to 350 degrees F.
• Set aside some of the pork pieces for garnish, glazing with what is left in the pressure cooker. Fry the pieces in batches until crispy, 2 to 3 minutes.
• Chop the crispy fried pork into chunks, then fold them into the potato mixture. Spoon the potato mixture into the potato skins and bake until crispy and browned, about 15 minutes. Top each with any remaining pork belly pieces and green onions.

BACON CHEDDAR RANCH STUFFED BAKED POTATOES

Steps:

• Cut each potato in half lengthwise; scoop out the pulp into a large mixing bowl, leaving a thin shell.
• Stir butter into the pulp.
• Stir in all the other ingredients until evenly distributed.
• Spoon into potato shells.
• Place on a baking sheet.
• Bake at 375 degrees for 20 minutes or until heated through.

RANCH ROASTED POTATOES WITH CHEESE

Steps:

• Preheat oven to 450°F.
• In a gallon zip-top storage bag, combine potatoes, onion, pepper (if using), and oil.
• Toss to coat vegetables with oil.
• Add paprika and ranch dressing mix, toss again until coated with seasonings.
• Bake in an ungreased baking pan 30-35 minutes until potatoes are browned, or cook longer for crispier potatoes.
• Remove from oven and top with cheeses, return to oven for 2-3 minutes to let cheese melt.
• Remove from oven and serve.