Cheesy Ranch Bacon Stuffed Potatoes Food

BACON RANCH POTATOES

Steps:

• Boil potatoes for 20 minutes. Drain and set aside to cool.
• While the potatoes are cooking, add bacon and onion to a hot skillet over medium heat. Cook for 10 to 12 minutes or until bacon is cooked and onions are softened and starting to caramelize. Remove from heat.
• Preheat oven to 325F. Spray a 2 quart casserole dish with cooking spray.
• Spread potatoes in the casserole dish to cover the bottom. Top evenly with onion and bacon mixture. Pour ranch dressing evenly over top and then sprinkle with Swiss cheese.
• Bake for about 22 to 25 minutes or until cheese is melted and starting to brown. Serve hot.

CHEESY BACON RANCH POTATO STUFFING

Steps:

• Preheat oven to 350°. On an ungreased 15x10x1-in. baking pan, bake cubed rolls until toasted, 7-10 minutes. Meanwhile, stir dressing mix into mashed potatoes., Fold in 2 cups cubed rolls, celery, mushrooms and bacon. Transfer to a greased 13x9-in. baking dish; top with remaining cubed rolls. Place baking dish on a baking sheet. Bake, uncovered, 35 minutes. Sprinkle with cheese; bake until cheese is melted and top is golden brown, 5-10 minutes longer. If desired, top with green onions.

BACON 'N' CHEESE STUFFED POTATOES

Steps:

• Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°. , Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and onions. Spoon or pipe into potato shells. , Place on a baking sheet. Bake for 30-35 minutes or until heated through.

CHEESY RANCH-BACON STUFFED POTATOES

Steps:

• Set oven to 400°F.
• Place the potatoes on a baking sheet; bake for about 1 hour or until potatoes are tender; cool about 20-30 minutes (or until cool enough to handle).
• Cut the potatoes in half lengthwise, then carefully scoop out the pulp (leave about 1/4-inch thick shell place the pulp in a large bowl.
• Using an electric mixer beat the potato pulp with cream cheese, sour cream, dry Ranch dressing mix and butter until smooth.
• Add in the bacon bits, both cheeses; mix to combine and season with salt and pepper to taste.
• Evenly divide the mixture between the four potato shells.
• Sprinkle tops with Parmesan cheese (any amount desired).
• At this point you can cover and chill until ready to bake.
• Bake the potatoes in a 350°F oven for about 15-20 minutes (if you have prepared and chilled the potatoes before hand you will have to bake a little longer to heat them).

BACON AND CHEESE-STUFFED POTATOES

Steps:

• Heat oven to 350°F.
• Pierce each potato in several places with fork or sharp knife. Bake 1 hour or until tender. Cool 5 min.
• Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/8-inch-thick shells. Add cheese, butter, milk and pepper to potatoes in bowl; mash until desired consistency. Stir in bacon and chives; spoon into potato shells. Place in shallow baking dish.
• Bake 30 min. or until heated through.

CHEESY STUFFED BAKED POTATOES

Steps:

• Preheat oven to 400°. Scrub and pierce potatoes. Rub with oil if desired. Bake until tender, 50-75 minutes. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside. Reduce oven temperature to 375°., In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in sauteed onions, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells., Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake until heated through, about 20 minutes.