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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Twice Baked Ranch Potatoes Recipe

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This recipe for Twice Baked Ranch Potatoes is from Ross Family Cookbook "Past & Present", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 baking potatoes
1/2 c. kraft ranch dressing
1/4 c. Breakstones sour cream
1 Tbsp. real bacon bits
1/4 lb. (4 oz.) velveeta cheese, cut up.
Directions:
Directions:
Bake potatoes at 400ºF for 1 hour (see below). Slice off tops of potatoes, scoop out centers, leaving 1/8 inch shell. Mash potatoes. Add dressing, sour cream and bacon bits; beat until fluffy. Stir velveeta into potato mixture. Spoon into shells. Bake at 350ºF for 20 minutes.

HOW TO BAKE POTATOES:
Russet potatoes are best for baking. Scrub potatoes well, blot dry and rub the skin with a little oil and salt. Prick the skin of the potatoes with a fork so steam can escape. Stand them on end in a muffin tin. Bake at 400ºF for 1 hour or until tender.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20

 

 

 

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