Ultimate Ranch Potatoes Rsc Food

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.

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 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.

ULTIMATE RANCH POTATOES #RSC

Steps:

• Mix dressing, 1 cup of the cheddar cheese, Greek yogurt, bacon, and chives. Pour this over the chilled potatoes in a large bowl. Mix thoroughly and place in a greased 9 x 13 pan. Saute diced shallots in butter until translucent and add bread crumbs. Pour this mixture evenly over the potatoes. Bake covered at 350 degrees for 40 minutes. Remove from the over and uncover. Sprinkle remaining 1/2 cup of cheese on top. Return to the oven uncovered and bake until the cheese has melted, usually 3-4 minutes.

SUNNY'S ROASTED RANCH POTATOES AND ONIONS

Steps:

• 1.Boil and sliced potatoes. In a large pot over high heat, add the potatoes and cover with water by 1-inch. Bring to a boil over medium heat, then add a pinch of salt, reduce the heat and simmer until slightly tender, but not easily poked by a fork, about 10 minutes. Drain the potatoes and pour put them onto a baking sheet to cool completely. Once cool, cut them in half or smaller for bite-sized pieces. 2.Saute potatoes and onions. In a large pan on medium-high heat add the olive oil, it should cover the bottom with an 1/8 of an inch of oil, if too much don't use all the oil, if not enough, add more. When the oil begins to swirl, add the potatoes, onions and Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, tossing to combine, then allowing to rest and cook. Once a crust forms on the bottom give the pan a toss or flip potatoes and onions with a spatula, then allow them to crisp on the other side, about 3 minutes. Remove to a serving bowl with a slotted spoon.

RANCH PARMASAN STUFFED POTATOES #RSC

Steps:

• Cover potatoes with salted water, then simmer until tender, about 15 minutes. Drain potatoes and cool to room temperature, about 40 minutes.
• Preheat oven to 350°F with rack in middle.
• Chop chives then stir together with ranch dressing, cheese, and lemon juice.
• Using a small melon-ball cutter or a teaspoon, scoop out the center of each cooled potato.
• Stuff potatoes with Ranch dressing and cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes.

RANCH POTATO PANCAKES #RSC

Steps:

• In a medium bowl combine mashed potatoes with the next 9 ingredients listed. Stir together until well blended. Heat cast iron skillet with a small amount of oil, on medium heat. Spoon batter into skillet, about a 4 inch round. Brown on both sides, drain on paper towels. Serve with dipping sauce.

RANCH POTATO CASSEROLE

Steps:

• Cook potatoes with skins on until tender.
• Mix sour cream, salad dressing and cheese.
• Quarter potatoes and place in a 9x13-inch pan, pour sour cream mixture over potatoes, mix well.
• Mix corn flakes, cheese and butter, sprinkle over casserole.
• Bake 350°F for 40 - 45 minutes.

RANCH-CHICKEN STUFFED BAKED POTATOES #RSC

Steps:

• Cut Chicken into 1" cubes or smaller and put in large zip-lock bag.
• Add Greek Yogurt and packet of Ranch Seasoning Mix to bag and let marinate in refrigerator for 1-3 hours.
• Cook marinated chicken in large skillet till fully cooked.
• Add Frozen Spinach and continue heating.
• Remove from stove and stir in Cream Cheese.
• Preheat oven to 350 degrees.
• Cut small layer off the top of each baked potato and scoop out most of the potato.
• Put some cheese at the bottom of each potato and fill wit chicken mixture. Cover opening with the rest of the cheese and top with Turkey Bacon crumbles.
• Bake in oven for 15 minutes or until cheese is melty.
• Top with shallots and serve hot.