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frozen potato puffs
1 bag (32 ounces)
sour cream
3/4 cup
milk
1/4 cup
2 tbsp
chili with beans
1 can (15 ounces)
shredded cheddar cheese
1 cup
crumbled cooked bacon
¾ cup
chopped cilantro
3 tbsp
For safe meat preparation, reference the USDA website.
Preheat oven to 425°F.
Place potato puffs in a single layer on a large baking sheet and bake according to package instructions until crispy and cooked through; then remove puffs and reduce oven to 375°F. While the potato puffs are cooking, stir the sour cream, milk and ranch seasoning together and set dressing aside.
In a heatproof platter or baking dish, top a single layer of potato puffs with a portion of the chili, dressing, cheese and bacon; repeat the layers until all ingredients are used. Bake until cheese is melted through, about 15 minutes.
Top with cilantro. Serve hot.
