Peppercorn Ranch Twice Baked Potatoes Recipe 485 Food

TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
• Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
• With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
• Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
• Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.

TWICE BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
• Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
• Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
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HIDDEN VALLEY® RANCH TWICE BAKED POTATOES

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.

HORSERADISH-BACON TWICE-BAKED POTATOES

Steps:

• Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes.
• One at a time, hold each potato with a kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Discard 2 of the potato skins. Mash the flesh with 6 tablespoons butter and 3/4 cup sour cream until smooth. Stir in the chives, parsley and 2 to 3 tablespoons horseradish; season with salt and pepper. Melt the remaining 3 tablespoons butter; brush the potato skins with 1 tablespoon melted butter and season the insides with salt and pepper. Set on a baking sheet.
• Mound the filling into the potato skins. Return to the oven on the top rack and bake until the filling starts browning and the skins are crisp, 18 to 20 minutes. Remove from the oven and drizzle with the remaining 2 tablespoons melted butter.
• Combine the remaining 1/4 cup sour cream and 2 tablespoons horseradish in a small bowl. Top the potatoes with the horseradish cream, bacon and more chives.

RANCH POPCORN

Steps:

• Place the popcorn in an ungreased 13x9-in. baking pan. Combine the remaining ingredients; pour over popcorn and toss to coat. , Bake, uncovered, at 350° for 10 minutes or until lightly browned. Serve warm.

PEPPERCORN RANCH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
• Place cooked pasta in a large bowl and combine with sliced baby carrots, broccoli, red onion, cauliflower, green pepper and peppercorn ranch dressing; mix well. Cover and refrigerate for several hours.

TWICE-BAKED RANCH POTATOES

Steps:

• Scrub and pierce potatoes.
• Place on a microwave safe plate. Microwave for 18-20 minutes or until fork tender. Turn the potatoes several times while cooking in the microwave.
• Let the potatoes stand 10 minutes to cool.
• In the meantime, combine cream cheese, milk, dressing, and mashed potatoes.
• Cut each potato in half and scoop out the pulp leaving a thin shell.
• Add pulp to cream cheese mixture and mash.
• Spoon gently into potato shells.
• Top with cheese.
• Microwave for 3-1/2 to 4-1/2 minutes or until heated through and cheese is melted.

RANCH BAKED POTATOES

Steps:

• Bake potatoes at 400F for 1 hour.
• Slice in half and scoop out insides, leaving a small amount in shell.
• Mash potatoes, add sour cream, dressing and bacon bits; beat until fluffy.
• Stir in 1 cup of cheese.
• Spoon into potato shells, top with remaining cheese.
• Bake at 350F for an additional 20 minute.

BROCCOLI & RANCH TWICE BAKED POTATOES!

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.

TWICE BAKED RANCH POTATOES

Steps:

• Bake potatoes in 400°F oven until tender (45-60 minutes).
• Cook bacon until crisp; pat dry and crumble.
• Drain almost all fat from bacon pan and cook onion until soft.
• Cut baked potatoes in half.
• Scoop out potatoes leaving 1/4" shell.
• Mash potatoes until smooth and mix in dressing, cheese, bacon and onion.
• Spoon mixture back into skins.
• Bake at 350°F until heated through.
• Broil for 2-3 minutes to brown lightly.

TWICE BAKED POTATOES WITH BACON AND RANCH

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.

PARMESAN RANCH POPCORN

Steps:

• Mix first four ingredients. Drizzle butter over popcorn; toss with cheese mixture. Store in airtight containers.

TWICE-BAKED RANCH POTATOES

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.

PEPPERCORN RANCH TWICE BAKED POTATOES RECIPE - (4.8/5)

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