Ranchstylepotatoskins Recipes

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.

Steps:

• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl.
• Before mashing potatoes, add the cream cheese, salad dressing, cream and salt.
• Beat with a mixer until smooth. Serve immediately.

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk and Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-inch square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix olive oil and ranch dressing mix together in an 8-inch square baking pan. Add 1/2 of the potatoes, 1/2 of the zucchini, 1/2 of the onion, and 1/2 of the onion; stir to coat. Add remaining potatoes, zucchini, celery, and onion; stir to coat. Sprinkle bread crumbs and garlic salt over the top.
• Bake in the preheated oven until vegetables are tender, 50 to 60 minutes.

Steps:

• Preheat oven to 400°F (200˚C).
• Slice the potatoes in half, lengthwise, then slice each half lengthwise three times and across four times, to cube.
• Bring a large pot of water to a boil and drop in chopped potatoes, cook 10 minutes.
• Drain potatoes and mix in ranch, garlic powder, paprika, salt, and pepper.
• Transfer to a 9x13-inch (23x33 cm) baking dish.
• Bake for 30-35 minutes, or until nicely browned.
• While still hot, mix in cheddar and chives.
• Allow to cool for 5 minutes.
• Enjoy!

Steps:

• oven to 425ºF.
• Scrub the potatoes of any excess dirt and prick them each several times with a fork. Place them on a baking sheet, drizzle with extra virgin olive oil and season with salt and freshly ground black pepper, tossing lightly to coat.
• Bake in the oven until tender, about 45-60 minutes depending on the size of the potato. Remove the baked potatoes from the oven and let cool enough to handle.
• When the potatoes have about 10 minutes left in the oven, place the tomatoes onto a baking sheet and drizzle them lightly with olive oil. Season them with salt and freshly ground black pepper and roast them in the oven until they've blistered, about 15 minutes.
• While the potatoes are cooling, combine the buttermilk, garlic, hot sauce and herbs in a small mixing bowl. Season the ranch with salt and freshly ground black pepper and reserve in the refrigerator until the potatoes are ready.
• Once the potatoes are cool, cut them in half lengthwise and scoop the insides out into a mixing bowl, leaving a thin layer of flesh still intact on each half. Be sure not to pierce the skin of the potato while doing so. Add the ranch to the potato and mash lightly to mix everything together. Season with salt and freshly ground black pepper and scoop the filling back into the hollowed out potato shells, dividing it evenly between all eight.
• Place the potato skins back onto a baking sheet and sprinkle the cheese over each of them.
• Place them back into the oven to melt the cheese, 1-2 minutes. Top each potato with some of the roasted tomatoes and serve them up with your favorite side salad alongside. Enjoy!

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.

Steps:

• Cube unpeeled potatoes, place in double layer of aluminum foil. Sprinkle chopped onions on top. Squirt ranch dressing over all. Fold up the foil and seal it. Bake in oven at 400 degrees F or on the grill.

Steps:

• Peel potatoes, wash, and slice into 1/4-inch thick slices.
• Boil potatoes into almost tender.
• Meanwhile in a bowl, mix together ranch dressing, sour cream, and the half-and-half.
• Drain potatoes and layer them into a baking dish.
• Pour ranch dressing mix over top.
• Sprinkle on bacon bits.
• Bake on 325°F for about 30 minutes.

Steps:

• Toss potatoes with dressing, salt and pepper. Place in a greased 13-in. x 9-in. baking pan. Sprinkle with bread crumbs. Cover and bake at 375° for 30 minutes. Uncover and bake 20 minutes longer or until potatoes are tender.

Steps:

• Preheat the oven to 450 degrees F.
• Place potatoes in a 1-gallon-size Glad® Zipper Bag and add oil; seal bag. Toss to coat.
• Add Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and toss again until coated. Bake in ungreased baking pan for 30 to 35 minutes or until potatoes are brown and crisp.

Steps:

• Peel and cube potatoes.
• Throw into a large ziploc bag.
• Add olive oil and ranch dressing mix, and onion, if desired.
• Toss to coat potatoes.
• Pour into a baking dish and bake at 400 degrees for 1 hour.

Steps:

• Preheat oven to 375 degrees farenheit.
• Cut potatoes into 8 wedges.
• Combine butter, cheese, salt, garlic powder, paprika and cayenne pepper in a large bowl.
• Add the potatoes and toss to coat.
• Bake on an ungreased cookie sheet for 40-50 minutes.

Steps:

• Bake potatoes at 400F for 1 hour.
• Slice in half and scoop out insides, leaving a small amount in shell.
• Mash potatoes, add sour cream, dressing and bacon bits; beat until fluffy.
• Stir in 1 cup of cheese.
• Spoon into potato shells, top with remaining cheese.
• Bake at 350F for an additional 20 minute.

Steps:

• In a medium pot, bring potatoes to a boil over high in salted water and cook until tender when pierced with a knife, about 10 minutes. Meanwhile, in a large bowl, whisk together buttermilk, sour cream or Greek yogurt, and mayonnaise. Stir in fresh herbs, thyme, and garlic; season with salt and pepper. Drain potatoes and add to dressing. Toss to combine and serve immediately.