Cheesy Ranch Potatoes Hidden Valley Food

CHEESY RANCH POTATOES

Steps:

• Preheat the oven to 400 degrees.
• Add the cubed potatoes to a large pot and cover with cold water. Bring the potatoes to a boil over high heat.
• Reduce heat to medium-high and boil for 8-10 minutes just until tender.
• Meanwhile, in a medium bowl, whisk together the ranch dressing, sour cream, seasonings, and half of the cheese until well combined.
• Drain the potatoes and pour them into a large cast iron skillet or 9x9 inch baking dish.
• Pour the dressing mixture over the potatoes and stir to coat.
• Bake in preheated oven for 15 minutes, until hot and bubbly.
• While the potatoes are baking, cook the bacon in a large skillet over medium-high heat until crisp. Drain bacon on a paper towel lined plate and crumble when cool enough to handle.
• Remove the pan from the oven and top with the bacon and the remaining cheese, bake for 3 more minutes until cheese is melted.

CHEESY RANCH POTATOES

Steps:

• Peel Potatoes and cut in bite size pieces. Boil on high heat until tender with a fork. Not falling apart mushy. Drain. Place back in pan. Combine all ingredients and let warm up making sure cheese is melted. Add garlic salt to taste. Serve!

HIDDEN VALLEY RANCH ROASTED RED POTATOES

Steps:

• Cut potatoes into small pieces. Place is ziploc gallon bag.
• Add oil. Zip bag with air. Mix well.
• Add mix. Zip bag. Shake well.
• Place on a no-stick foil in the oven at 400 degrees for 20 minutes.
• Turn, cook another 10-20 minutes Serve.

CHEESY RANCH POTATO BAKE

Steps:

• Set aside 1/2 cup of the shredded Colby-jack cheese; stir togther 1/4 cup of the melted butter and the crushed crackers in a small bowl; set this aside also.
• Combine all remaining ingredients in a large bowl.
• Turn potatoes into a lightly greased 9x13" baking pan; top with reserved cheese, and buttered crushed crackers.
• Bake, uncovered, at 375° degrees for 30-35 minutes or until golden brown.

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).

EASY CHEESY RANCH-POTATO CHIP FISH FILLETS

Steps:

• Grease a 13 x 9-inch baking pan.
• Rinse the fillets under cold water then pat dry using paper towels.
• Place the ranch dressing in a shallow dish; add in the fish fillets then toss to coat with the dressing (you can use more dressing if desired).
• Cover and refrigerate for 1 hour.
• Set oven to 450 degrees F (oven rack set to lowest position).
• In a shallow bowl mix the crushed potato chips with the shredded cheese.
• Coat the fillets into the potato chip coating.
• Place into prepared baking dish.
• Bake uncovered for about 8-12 minutes or until the fish flakes (cooking time will depend on the size of your fillets).
• Serve with lemon wedges on the side.