Quick Ranch Potatoes Food

RANCH POTATOES

Steps:

• Cube unpeeled potatoes, place in double layer of aluminum foil. Sprinkle chopped onions on top. Squirt ranch dressing over all. Fold up the foil and seal it. Bake in oven at 400 degrees F or on the grill.

QUICK RANCH POTATOES

Steps:

• Peel and cut the potatoes into 2-inch chunks. Put them into an Instant Pot® along with 3/4 cup water and 1 teaspoon salt.
• Lock the lid and set the lever to seal. Press "manual" and set for 10 minutes. When done, manually release the steam.
• Remove the lid, leaving the pot in "keep warm" mode. Start mashing the potatoes. Add the butter, cream cheese, milk and ranch powder. Mash again until the potatoes are smooth. Taste and adjust the seasoning with salt, pepper or more ranch. Thin with more milk if needed. Serve hot garnished with chopped chives. The potatoes will keep warm in the pot for up to 30 minutes.

RANCH POTATOES

Steps:

• Cook potatoes and onions together in a little water until tender.
• Drain.
• Salt and pepper to taste.
• Grease casserole dish with butter or something similar.
• In casserole, place a layer (maybe an inch thick) of potatoes and onions.
• On top of that add a layer of ranch dressing, enough to coat the top of potatoes and onions.
• Next, put a layer of cheese on top of ranch.
• Repeat with another layer of potatoes and onions, then ranch, and finish with layer of cheese on top.
• Bake in 350 degree oven for 30 minutes.

LOADED BACON, CHEDDAR, AND RANCH POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 13X9-inch baking pan with cooking spray or butter.
• Combine hash browns, sour cream, bacon, ranch mix, and 1 cup Cheddar cheese in a large bowl; stir until well mixed. Spread into baking pan; cover with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove foil; sprinkle remaining Cheddar cheese evenly across potatoes. Bake until cheese is bubble and lightly browned around the edges, about 15 minutes.