Ranch Baked Potatoes Food

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.

ORIGINAL RANCH ROASTED POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Place potatoes in a 1-gallon-size Glad® Zipper Bag and add oil; seal bag. Toss to coat.
• Add Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and toss again until coated. Bake in ungreased baking pan for 30 to 35 minutes or until potatoes are brown and crisp.

RANCH POTATOES

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.

RANCH POTATOES

Steps:

• Add the potatoes to a saucepan.
• Add water to cover.
• Bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain.
• Place drained potatoes into a greased 13x9 inch baking dish.
• In a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste; pour over potatoes.
• Sprinkle crumbled bacon and the remaining cheese over the top.
• Bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender.

ORIGINAL RANCH® ROASTED POTATOES

Steps:

• Place potatoes in a gallon-size Glad® Food Storage Bag and add oil; seal bag. Toss to coat. Add salad dressing mix and toss again until coated. Bake in ungreased baking pan at 450 degrees F for 30 to 35 minutes or until potatoes are brown and crisp.

RANCH MASHED POTATOES

Steps:

• Place potatoes in a large pot and cover with cold water. Bring to boil, then lower heat to simmer, uncovered for 10-12 minutes or until potatoes fall apart when pierced with fork. Drain potatoes in a colander and return potatoes to the pot. Mash potatoes until smooth. Stir in Ranch seasoning and sour cream. Serve immediately.

TWICE-BAKED POTATOES WITH CRISPY PORK BELLY AND CHEDDAR CHEESE

Steps:

• For the potatoes: Preheat the oven to 400 degrees F.
• Make a bed of salt on a quarter-sheet tray and place the potatoes on top. Bake until tender, about 1 hour. Slice the potatoes in half lengthwise, then hollow out the skins, scooping the flesh into a bowl. Add the cream, butter, egg yolks and cheese to the potato filling and mix thoroughly.
• For the pork belly: Meanwhile, turn the heat under a large stovetop pressure cooker to medium-high and add 2 tablespoons oil, along with the onions and garlic. Allow to sweat, about 3 minutes. Add the juniper, allspice, clove, mustard seeds, peppercorns and bay leaves and stir to combine. Pour in the beer and stir in the soy sauce and brown sugar. Bring to a simmer, then gently add the pork belly. Carefully secure the pressure cooker lid and bring to high pressure over medium-high heat. Cook at pressure for as long as it takes for the potatoes to cook, 45 minutes to 1 hour. Turn off the heat and carefully run the pressure cooker under cold water until cool enough to open. Open and remove the pork.
• Preheat a deep-fryer or a large Dutch oven with oil to 350 degrees F.
• Set aside some of the pork pieces for garnish, glazing with what is left in the pressure cooker. Fry the pieces in batches until crispy, 2 to 3 minutes.
• Chop the crispy fried pork into chunks, then fold them into the potato mixture. Spoon the potato mixture into the potato skins and bake until crispy and browned, about 15 minutes. Top each with any remaining pork belly pieces and green onions.

ORIGINAL RANCH ROASTED POTATOES

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.

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.

RANCH POTATO BAKE

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil; cook for until almost tender, 10-12 minutes. Drain; place in a greased 13-in. x 9-in. baking dish. , Meanwhile, preheat oven to 350°. In a large bowl, combine the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper; pour over potatoes. Top with bacon and remaining cheese. , Bake, uncovered, until bubbling and potatoes are tender, 25-30 minutes.

RANCH BAKED POTATOES AND VEGETABLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix olive oil and ranch dressing mix together in an 8-inch square baking pan. Add 1/2 of the potatoes, 1/2 of the zucchini, 1/2 of the onion, and 1/2 of the onion; stir to coat. Add remaining potatoes, zucchini, celery, and onion; stir to coat. Sprinkle bread crumbs and garlic salt over the top.
• Bake in the preheated oven until vegetables are tender, 50 to 60 minutes.

RANCH SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk and Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-inch square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.

RANCH MASHED POTATOES

Steps:

• Cook vegetables in boiling water in large saucepan 20 min. or until tender; drain.
• Add dressing; mash until vegetable mixture is light and fluffy.

RANCH POTATOES

Steps:

• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl.
• Before mashing potatoes, add the cream cheese, salad dressing, cream and salt.
• Beat with a mixer until smooth. Serve immediately.

ONE PAN RANCH CHICKEN AND POTATOES RECIPE

Steps:

• Preheat oven to 375 degrees F.
• Line a 9x13-inch baking pan with parchment paper or spray with nonstick cooking spray.
• Evenly spread out chicken, potatoes and carrots in prepared pan.
• Season chicken with salt and pepper.
• Drizzle olive oil over all the carrots, potatoes, and chicken, and then sprinkle ranch seasoning and minced garlic.
• Toss vegetables and chicken until evenly coated.
• Bake for 35-40 minutes or until chicken is cooked completely through. Cooking time will vary on thickness of chicken and potatoes.
• For a golden or caramelized look, broil your chicken and vegetables for 2-3 minutes after they are done baking.
• Top with fresh parsley.

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.

CHEESY RANCH POTATO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
• Place the potatoes in the baking dish. Season with chili powder, salt, and pepper. Evenly distribute the butter over the potatoes.
• Cover dish with aluminum foil, and bake 1 hour in the preheated oven, until potatoes are tender. Remove from oven, and mix in the cheese and Ranch dressing. Continue cooking 10 minutes, or until cheese is melted and bubbly.

CHEDDAR RANCH POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200˚C).
• Slice the potatoes in half, lengthwise, then slice each half lengthwise three times and across four times, to cube.
• Bring a large pot of water to a boil and drop in chopped potatoes, cook 10 minutes.
• Drain potatoes and mix in ranch, garlic powder, paprika, salt, and pepper.
• Transfer to a 9x13-inch (23x33 cm) baking dish.
• Bake for 30-35 minutes, or until nicely browned.
• While still hot, mix in cheddar and chives.
• Allow to cool for 5 minutes.
• Enjoy!