Ranch Style Potato Skins Recipes

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ORIGINAL RANCH ROASTED POTATOES



Original Ranch Roasted Potatoes image

Hidden Valley's Ranch Roasted Potatoes recipe is pure goodness made in 3 simple steps. The delicious zesty flavor of this side pairs great with any meal!

Provided by Hidden Valley

Categories     Dinner

Time 45m

Yield 5

Number Of Ingredients 3

2 pounds red potatoes
¼ cup vegetable oil
2 teaspoons Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker

Steps:

  • Preheat oven to 450°F.
  • Place potatoes in a 1-gallon-size Glad® Zipper Bag and add oil; seal bag. Toss to coat.
  • Add seasoning mix and toss again until coated. Bake in ungreased baking sheet for 30 to 35 minutes or until potatoes are brown and crisp.

Nutrition Facts :

RANCH-STYLE POTATO SKINS



Ranch-Style Potato Skins image

A great (and healthy) substitute for ranch-flavored potato chips! Adapted from Rachael Ray's TV show.

Provided by Sharon123

Categories     Potato

Time 1h32m

Yield 4 serving(s)

Number Of Ingredients 11

4 idaho potatoes
extra virgin olive oil, for drizzling
salt & freshly ground black pepper
1 pint cherry tomatoes (or grape tomatoes)
1 cup buttermilk
1 garlic clove, grated
2 -3 dashes hot sauce
1 tablespoon flat leaf parsley, chopped
1 tablespoon dill, chopped
1 tablespoon fresh chives, chopped
1 cup shredded sharp cheddar cheese

Steps:

  • oven to 425ºF.
  • Scrub the potatoes of any excess dirt and prick them each several times with a fork. Place them on a baking sheet, drizzle with extra virgin olive oil and season with salt and freshly ground black pepper, tossing lightly to coat.
  • Bake in the oven until tender, about 45-60 minutes depending on the size of the potato. Remove the baked potatoes from the oven and let cool enough to handle.
  • When the potatoes have about 10 minutes left in the oven, place the tomatoes onto a baking sheet and drizzle them lightly with olive oil. Season them with salt and freshly ground black pepper and roast them in the oven until they've blistered, about 15 minutes.
  • While the potatoes are cooling, combine the buttermilk, garlic, hot sauce and herbs in a small mixing bowl. Season the ranch with salt and freshly ground black pepper and reserve in the refrigerator until the potatoes are ready.
  • Once the potatoes are cool, cut them in half lengthwise and scoop the insides out into a mixing bowl, leaving a thin layer of flesh still intact on each half. Be sure not to pierce the skin of the potato while doing so. Add the ranch to the potato and mash lightly to mix everything together. Season with salt and freshly ground black pepper and scoop the filling back into the hollowed out potato shells, dividing it evenly between all eight.
  • Place the potato skins back onto a baking sheet and sprinkle the cheese over each of them.
  • Place them back into the oven to melt the cheese, 1-2 minutes. Top each potato with some of the roasted tomatoes and serve them up with your favorite side salad alongside. Enjoy!

POTATO SKINS



Potato Skins image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 12 servings

Number Of Ingredients 8

6 small baking potatoes
2 tablespoons melted butter
2 teaspoons seasoned salt
3 tablespoons grated Parmesan cheese
1 1/2 cups shredded cheddar cheese
4 strips cooked, crumbled bacon
3/4 cup Daisy Brand Sour Cream
2 teaspoons snipped fresh chives

Steps:

  • Lightly grease outside of potatoes, cut small slit in top and bake at 425 degrees F for 45 minute or until soft. Let stand until cool enough to handle, about 15 minutes.
  • Cut potatoes in half lengthwise and scoop out cooked potato, leaving a very thin layer of potato. (Save cooked potato for mashed potatoes or hash browns.)
  • Brush outside and inside of skins with melted butter. Sprinkle inside with steak seasoning and Parmesan cheese.
  • Place on lightly greased baking sheet. Bake 8 minutes or until crisp and bubbly.
  • Fill with cheddar cheese and bacon. Bake 3 minutes or until cheese is melted. Top with a dollop of sour cream and sprinkle of chives.
  • Variation: Twice Baked Potato Fingers Bake 3 large (about 5-inch) potatoes for 1 hour; cool. Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers. Scoop out and proceed as above.

HIDDEN VALLEY POTATO SKINS



Hidden Valley Potato Skins image

Provided by Food Network

Time 40m

Yield 10 servings

Number Of Ingredients 5

1 packet (1 ounce) Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix
½ cup sour cream
1 cup shredded cheddar cheese
4 baked potatoes quartered
sliced green onions and/or bacon pieces, optional

Steps:

  • Scoop the potato out of the skins; combine with sour cream and dressing mix. Fill skins with mixture. Sprinkle with cheese. Bake at 375°F for 12-15 minutes or until cheese is melted. Garnish with green onions and/or bacon bits, if desired.

RESTAURANT-STYLE POTATO SKINS



Restaurant-Style Potato Skins image

A wonderful appetizer for you and your family to enjoy.

Provided by Misty

Categories     Appetizers and Snacks     Cheese

Time 37m

Yield 6

Number Of Ingredients 5

6 potatoes
1 cup vegetable oil
8 ounces shredded Cheddar cheese
⅛ cup bacon bits
1 (16 ounce) container sour cream

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan.
  • Pierce potatoes with a fork. Microwave the potatoes on high until they are soft; approximately 10 to 12 minutes.
  • Cut the potatoes in half vertically. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains.
  • Heat oil to 365 degrees F (180 degrees C) in a deep fryer or a deep saucepan. Place the potatoes in hot oil, fry for 5 minutes. Drain potatoes on paper towels.
  • Fill the potato shells with cheese and bacon bits. Arrange them in the prepared baking pan.
  • Bake for 7 minutes, or until the cheese is melted. Serve hot with sour cream.

Nutrition Facts : Calories 519.2 calories, Carbohydrate 40.9 g, Cholesterol 74.7 mg, Fat 32.8 g, Fiber 4.7 g, Protein 17.1 g, SaturatedFat 18.5 g, Sodium 361 mg, Sugar 2 g

RANCH POTATOES



Ranch Potatoes image

"This golden crumb-topped casserole tastes like you spent hours preparing it, but actually it takes just minutes," informs Claire Darby from New Castle, Delaware. "I occasionally substitute creamy Italian dressing in place of ranch for a more robust flavor," she adds.

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 4-6 servings.

Number Of Ingredients 5

4 medium potatoes, peeled and cut into 1/4-inch slices
1 cup ranch salad dressing
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup dry bread crumbs

Steps:

  • Toss potatoes with dressing, salt and pepper. Place in a greased 13-in. x 9-in. baking pan. Sprinkle with bread crumbs. Cover and bake at 375° for 30 minutes. Uncover and bake 20 minutes longer or until potatoes are tender.

Nutrition Facts :

RANCH RED SKIN POTATO SALAD



Ranch Red Skin Potato Salad image

Easy to make, great for potluck picnics, and you make it the night before so you can grab and go.

Provided by ANGELOFRAA

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 1h45m

Yield 10

Number Of Ingredients 5

11 red potatoes
6 slices bacon
1 ½ cups shredded Cheddar cheese
3 green onions, chopped
1 (15.5 ounce) container ranch-style dip (such as T. Marzettis®)

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat. Reduce heat and simmer until tender, about 20 minutes. Drain and refrigerate until cold, then cut into bite-size pieces.
  • While the potatoes simmer, cook the bacon. Place the bacon in a large skillet; cook over medium-high heat until brown and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble.
  • Combine the cooked potatoes, crumbled bacon, Cheddar cheese, and green onions in a large bowl. Fold in the ranch dip. Refrigerate overnight.

Nutrition Facts : Calories 415.1 calories, Carbohydrate 47.3 g, Cholesterol 29.2 mg, Fat 19.8 g, Fiber 3.9 g, Protein 11.6 g, SaturatedFat 10.4 g, Sodium 523.7 mg, Sugar 3.7 g

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