HIDDEN VALLEY® RANCH TWICE BAKED POTATOES
Hidden Valley® Ranch Twice Baked Potatoes
Provided by Hidden Valley
Categories N/A
Time 1h45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Place potatoes on a large baking sheet. Bake potatoes for 1 to 1 ½ hours until done. Let cool 10-15 minutes.
- Slice potatoes in half lengthwise. Using a spoon, carefully scoop out flesh leaving ¼-inch of potato on the skins. Return potato skins to baking sheet and set aside.
- In a large bowl blend the following ingredients until well blended and creamy: Cooled potato flesh, 1 tablespoon Hidden Valley® Buttermilk Recipe Salad Dressing & Seasoning Mix, ½ cup sour cream. 4 tablespoons butter softened, ½ teaspoon garlic minced, ½ cup grated cheese, ¾ cup buttermilk, Pinch of black pepper. Taste and adjust seasonings, if needed.
- Fill skins with creamy mixture, then top with remaining ¼ cup cheese, green onions and bacon bits. Lightly sprinkle with paprika.
- Bake filled skins until hot and cheese is melted, about 15-20 minutes.
- Top with Hidden Valley® Original Ranch® Dressing, if desired. Tips: Prepare potatoes and let cool. Wrap each potato in Glad® Press'n Seal® and place in a Glad® Freezer Zipper Bag. Freeze for use at another time. To cook frozen potatoes: Preheat oven to 350°F. Place potatoes on baking sheet and loosely cover with aluminum foil. Bake about 45 minutes. Uncover and bake an additional 15-20 minutes or more until potatoes are hot, let cool then fill as above.
Nutrition Facts :
TWICE-BAKED RANCH POTATOES
In Gansevoort, New York, Janice Arnold makes the most of leftover mashed potatoes to create these creamy stuffed potatoes. "You can enjoy two and store the other two in the freezer," she explains. "They warm up nicely in the microwave."
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 13-15 minutes or until tender, turning several times. Let stand for 10 minutes., Meanwhile, in a small bowl, combine cream cheese and milk until smooth; beat in salad dressing mix. Add mashed potatoes and mix well. , Cut a thin slice from the top of each potato; scoop out pulp, leaving a thin shell. Add pulp to the cream cheese mixture and mash. Spoon into potato shells. Top with cheese., Place two potatoes on a microwave-safe plate. Microwave, uncovered, on high for 3-1/2 to 4-1/2 minutes or until heated through. Place remaining potatoes on a baking sheet. Freeze overnight or until thoroughly frozen; transfer to a freezer bag. May be frozen for up to 3 months. , To use frozen potatoes: Place potatoes on a microwave-safe plate. Microwave, uncovered, at 50% power for 8-9 minutes or until heated through.
Nutrition Facts : Calories 511 calories, Fat 11g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 1753mg sodium, Carbohydrate 92g carbohydrate (6g sugars, Fiber 6g fiber), Protein 13g protein.
TWICE BAKED POTATOES WITH BACON AND RANCH
Make and share this Twice Baked Potatoes With Bacon and Ranch recipe from Food.com.
Provided by Charmie777
Categories Potato
Time 30m
Yield 8 potato halves
Number Of Ingredients 8
Steps:
- Preheat oven to 425º.
- Cut cooked potatoes in half and scoop out the insides, leaving the shell intact.
- Combine the potato with remaining ingredients, except extra cheese. Mash and mix well.
- Season to taste with salt and pepper.
- Fill potato skins with mixture and top with the extra cheese.
- Bake at 425º until cheese melts and is golden brown.
BROCCOLI & RANCH TWICE BAKED POTATOES!
I've made this yummy variation of a twice baked potato for years and its always a favorite with my family and friends. Enjoy!
Provided by Enjolinfam
Categories Potato
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Rinse potatoes and prick skin with fork several times.
- Place potatoes in microwave and cook on high for 9-10 minutes or until fully cooked.
- Preheat oven to 400°F.
- Chop up broccoli and boil until completely cooked.
- Cut each potato in half lengthwise.
- Scoop out potato middles into a medium size mixing bowl.
- Set potato skin shells on baking sheet.
- Dress outside of potato skin with olive oil.
- Add broccoli, ranch dressing, cheese, salt, onion powder, garlic grandules, black pepper, and sour cream if using it to the scooped out potatoes in the medium size mixing bowl. Mix and mash the potato mixture.
- Fill the potato skins with the potato mixture with it heaped as high as you want it.
- Bake in 400 degree oven until slightly browned.
- Garnish with paprika and chives.
Nutrition Facts : Calories 234.8, Fat 13.9, SaturatedFat 3.1, Cholesterol 12, Sodium 253.7, Carbohydrate 23.3, Fiber 3.8, Sugar 2.6, Protein 5.5
PEPPERCORN RANCH TWICE BAKED POTATOES RECIPE - (4.8/5)
Provided by á-6498
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400T. Prick potatoes with a fork and place on a baking sheet. Bake 1 hour or until tender. Remove from oven and let cool enough to handle. 2. Place potatoes on a cutting board. Cut a strip 1-inch wide off the top of each. Carefully scoop out the pulp, leaving a Vi-inch shell. Place pulp in a large mixing bowl; set shells aside. 3. Add dressing, all but 1 tablespoon of the Cheddar, plus cream cheese and chives to pulp in bowl. Using an electric hand-mixer, beat on low speed just until smooth. Season with salt and pepper to taste. 4. Fill potato shells with potato mixture; sprinkle with remaining 1 tablespoon Cheddar. Place on baking sheet. Bake 15 to 20 minutes or until tops begin to brown and potatoes are heated through. Sprinkle with additional chives (if desired), and serve. Serves 4
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- Scrub and rinse potatoes clean. Pat dry. Place potatoes on prepared baking sheet. Coat potatoes in oil. Season generously with kosher salt. If desired, pierce potato with a fork- just to let steam escape during cooking process. Bake for 50-60 minutes until potatoes are tender and can easily be pierced with a knife.
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TWICE-BAKED RANCH POTATOES - THE WHOLE30® PROGRAM
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4.6/5 (170)Category Side DishServings 4Total Time 1 hr 33 mins
- PREHEAT oven to 425°F. Scrub potatoes with a brush; pat dry. Prick potatoes with a fork. rub potatoes with oil and sprinkle with salt. Place potatoes on a baking sheet. Bake until fork tender, 40 to 50 minutes. Let stand 10 minutes.
- MEANWHILE, in a large skillet cook bacon until crisp, about 8 minutes. Transfer to a paper towel-lined plate. When cool enough to handle, crumble bacon. Set aside.
- CUT a lengthwise slice off the top of each baked potato; discard skin from slices. Scoop out the potato pulp into a medium bowl, leaving ¼-inch shell wall. Place potato shells on the baking sheet. Mash the potato with a potato masher until almost smooth. Add ghee, dressing, parsley, chives, dill, garlic, and black pepper. Mash to combine. Spoon seasoned potato into the shells.
- BAKE potatoes until light brown on top, about 20 minutes. Sprinkle with bacon and additional chives.
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