Twice Baked Italian Ranch Potatoes Recipes

TWICE-BAKED RANCH POTATOES

Steps:

• Scrub and dry potatoes, then prick several times with a fork and place on a microwave-safe plate. Heat in microwave on high until tender, 18 to 20 minutes; remove and allow to cool for 10 minutes.
• Combine Neufchatel cheese and milk in a small bowl; beat in salad dressing mix.
• Cut potatoes in half lengthwise; remove pulp, leaving a thin potato skin shell. Mix pulp into cheese mixture and mash. Spoon mixture into potato shells; sprinkle with Cheddar cheese.
• Place two potatoes on a microwave-safe plate. Heat in microwave on high until heated through and cheese is melted, 3 1/2 to 4 1/2 minutes.

HIDDEN VALLEY® RANCH TWICE BAKED POTATOES

Steps:

• Preheat oven to 350°F.
• Place potatoes on a large baking sheet. Bake potatoes for 1 to 1 ½ hours until done. Let cool 10-15 minutes.
• Slice potatoes in half lengthwise. Using a spoon, carefully scoop out flesh leaving ¼-inch of potato on the skins. Return potato skins to baking sheet and set aside.
• In a large bowl blend the following ingredients until well blended and creamy: Cooled potato flesh, 1 tablespoon Hidden Valley® Buttermilk Recipe Salad Dressing & Seasoning Mix, ½ cup sour cream. 4 tablespoons butter softened, ½ teaspoon garlic minced, ½ cup grated cheese, ¾ cup buttermilk, Pinch of black pepper. Taste and adjust seasonings, if needed.
• Fill skins with creamy mixture, then top with remaining ¼ cup cheese, green onions and bacon bits. Lightly sprinkle with paprika.
• Bake filled skins until hot and cheese is melted, about 15-20 minutes.
• Top with Hidden Valley® Original Ranch® Dressing, if desired. Tips: Prepare potatoes and let cool. Wrap each potato in Glad® Press'n Seal® and place in a Glad® Freezer Zipper Bag. Freeze for use at another time. To cook frozen potatoes: Preheat oven to 350°F. Place potatoes on baking sheet and loosely cover with aluminum foil. Bake about 45 minutes. Uncover and bake an additional 15-20 minutes or more until potatoes are hot, let cool then fill as above.

BROCCOLI RANCH TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees.
• Wash and dry your potatoes. Rub olive oil on the outside of each and sprinkle with coarse salt. I recommend about 1 teaspoon for the outside of the potatoes, reserving the remaining 1/2 teaspoon for the filling (which comes next).
• Place potatoes on a baking sheet and bake for 1 hour. Potatoes will be crispy on the outside but soft and fully cooked on the inside. Remove from oven when done.
• Slice each potato in half and scoop out the inside and place in a mixing bowl. You'll still leave some of the inside there to keep your potato skins from falling in.
• In a bowl combine the insides of your potatoes with 1/2 cup Easy Ranch Dressing, salt, pepper, and melted ghee. Use a handheld mixer to whip your potatoes until you have a smooth consistency. Add more Ranch if necessary to get the creamy texture you're wanting. (Depending on how large your potatoes are you may find that you need up to 1 cup of Ranch.) These should look and feel like really lovely whipped mashed potatoes. Add additional salt and pepper to taste.
• Give your broccoli a quick chop so they'll cook faster. Stir the chopped broccoli into your mashed potatoes.
• Using a spoon fill your potato skins with the mashed potatoes. Place them on the baking sheet in the oven for 15 minutes.
• Remove from oven. Top with extra broccoli, chives, or a drizzle of Ranch if you like. Serve immediately.

TWICE BAKED RANCH POTATOES

Steps:

• Bake potatoes in 400°F oven until tender (45-60 minutes).
• Cook bacon until crisp; pat dry and crumble.
• Drain almost all fat from bacon pan and cook onion until soft.
• Cut baked potatoes in half.
• Scoop out potatoes leaving 1/4" shell.
• Mash potatoes until smooth and mix in dressing, cheese, bacon and onion.
• Spoon mixture back into skins.
• Bake at 350°F until heated through.
• Broil for 2-3 minutes to brown lightly.

TWICE BAKED ITALIAN RANCH POTATOES

Steps:

• Preheat oven to 425°F.
• Microwave pierced potatoes for 12 minutes on high; let cool until manageable.
• Cut skin off of potato tops and scoop out pulp into a medium bowl, being sure to keep skins intact, and keep skins about 1/4-inch thick.
• Heat skillet over medium heat, melt butter, and sauté shallot until slightly caramelized.
• Add the butter/ shallot mixture into potato pulp and mash potatoes very well.
• Add ranch, milk, garlic salt, and 1 1/2 teaspoons of the basil; mix very well, adding more milk or ranch until your desired taste and consistancy.
• Re-Stuff the empty potato skins with the mashed potatoes and top off each potato with the parmesan cheese and the remaining basil.
• Carefully brush outer potato skins with vegetable oil.
• Place on greased, or non-stick baking sheet or pan.
• Bake in oven until heated through and cheese is melted, about 15 minutes.

TWICE-BAKED RANCH POTATOES

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 18-20 minutes or until tender, turning several times. Let stand for 10 minutes.
• Meanwhile, in a small mixing bowl, combine cream cheese and milk; beat in salad dressing mix. Add mashed potatoes; mix well. Cut a thin slice from the top of each potato; scoop out pulp, leaving a thin shell. Add pulp to the cream cheese mixture and mash. Spoon into potato shells. Top with cheese.
• Place two potatoes on a microwave-safe plate. Microwave, uncovered, on high for 3-1/2 to 4-1/2 minutes or until heated through. Place remaining potatoes on a baking sheet. Freeze overnight or until thoroughly frozen; transfer to a freezer bag. May be frozen for up to 3 months.
• To use frozen potatoes: Place potatoes on a microwave-safe plate. Microwave, uncovered, at 50% powder for 8-9 minutes or until heated through.