Baked Spinach And Cheese Ranch Potato Cakes Rsc Recipes

SCRUMPTIOUS HIDDEN VALLEY RANCH POTATO CASSEROLE #RSC

Steps:

• In 8 quart pot, boil water then add the diced potatoes, cooking for 10 minutes. Do not overcook them. (Prepare your other ingredients while the potatoes are cooking). Drain the potatoes and add the shallots, spinach, corn, garlic, Hidden Valley Ranch Dressing and sour cream, tossing gently to mix into the potatoes. Spread the potato mix in an 8" x 13" greased cake pan. Sprinkle the last 4 ingredients, in order, over the potatoes. Bake 350 F for 35-45 minute, until the potatoes are tender.
• *Chiffonade cut-leafy green vegetables (like spinach) that are stacked, rolled tightly and then cut into long thin strips.

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.

SPINACH-TOPPED BAKED POTATOES

Steps:

• Preheat oven to 400 degrees.
• Scrub potatoes thoroughly and prick the skins with a fork. Rub lightly with oil.
• Place in a very shallow baking pan and bake for 1 hour or until potatoes feel soft.
• Meanwhile, squeeze spinach to remove excess moisture. Saute in butter for 5 minutes. Add sour cream, nutmeg, salt, and pepper. Heat and stir about 2 minutes. Keep warm.
• Remove potatoes from oven and cut an "X" on top of each potato. Squeeze sides to force open. Spoon topping on potatoes.