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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Ranch Potatoes Recipe

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This recipe for Ranch Potatoes is from Cooking with DUJ, 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 large baking potatoes
4 ounces neufchatel or cream cheese, softened
¼ c. light sour cream
½ medium yellow onion, finely chopped
1 c. shredded Cheddar cheese
3 ounces bacon bits
1/4 tsp. salt
½ c. 2% reduced-fat milk, scalded
1 (1-ounce) package dry ranch dressing mix
4 green onions, finely chopped (green and white parts)
Directions:
Directions:
Wash and pierce potatoes in several places with a fork. Microwave on high 10 minutes until tender. Set aside to cool slightly.

Preheat oven to 350F. Grease an 11 x 7-inch baking pan.

Combine cream cheese and sour cream in a large bowl; beat until smooth. Add yellow onion, half the Cheddar, half the bacon bits and salt. Mix well.

When potatoes are cool enough to handle, cut in half. Scoop out pulp and add to cream cheese mixture, using a fork to mix well. Stir in milk. Add dry ranch dressing.

Spread potato mixture in prepared pan. Bake, uncovered, 30 minutes. Remove from oven, sprinkle with remaining Cheddar, remaining bacon bits and green onions. Bake 5 minutes longer, or until cheese melts.
Number Of Servings:
Number Of Servings:
8

 

 

 

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