Hidden Valley Ranch® Twice Baked Potatoes

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    12
    ingredients
  • Prep Time

    15
    minutes
  • Total

    105
    minutes
  • Reviews

    7

Ingredients

  • 4 large baking potatoes washed, patted dry, pierce potato 6 – 8 times with fork
  • 1 tablespoon Hidden Valley® Buttermilk Recipe Salad Dressing & Seasoning Mix
  • ½ cup sour cream
  • 4 tablespoons butter softened
  • ½ teaspoon garlic minced
  • ⅛ to ¼ teaspoon black pepper
  • ¾ cup grated cheese divided into ½ cup portion and ¼ cup portion
  • 2 green onions chopped
  • paprika for garnish
  • bacon bits
  • ¾ cup buttermilk
  • Hidden Valley® Original Ranch® Dressing (optional)

Directions

  1. 1. Preheat oven to 350°F.
  2. 2. Place pierced potatoes, not touching, on a large baking sheet. Bake potatoes in a 350°F oven for 1 to 1 ½ hours until done. Let them cool 10–15 minutes.
  3. 3. Slice potatoes in half lengthwise. Using a spoon, carefully scoop out flesh leaving ¼-inch of potato on the skin so they don’t break. Place potato skins on baking sheet and set aside.
  4. 4. In a large bowl blend the following ingredients until well blended and creamy.
  5. 5. Taste and adjust seasonings, if necessary.
  6. 6. Top with remaining ¼ cup cheese, green onions and bacon bits. Lightly sprinkle with paprika.
  7. 7. Return to oven until hot and cheese is melted, about 15–20 minutes.
  8. 8. Top with Hidden Valley® Original Ranch® Dressing, if desired.
  9. 9. Make Ahead Tip: Prepare potatoes and let cool. Wrap each potato in Glad® ClingWrap and place in a Glad® Freezer Zipper Bag. Freeze for use at another time.
  10. 10. Or you can wrap in Glad wrap and put in Glad freezer bag and freeze for use at another time.
  11. 11. 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.
- For safe meat preparation, reference the USDA website.

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