Prep:
20 m
| Cook:
1 h
Puffy Potatoes
- Prep 20 m
- Cook 1 h
- Total 1 h 20 m
Servings:
4
Ingredients
- ¾ cup Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
- 3 teaspoons parsley chopped
- 4 slices bacon crumbled
- 5 (about 3 pounds), medium baking potatoes
- ⅓ cup milk
Directions
- 1. Preheat oven to 400ºF. In skillet, cook bacon until crisp; drain on paper towels. Crumble bacon and set aside.
- 2. Pierce potatoes with fork; bake until tender, about 45 minutes. Cut slits lengthwise, then crosswise in top of each potato. Scoop out centers of potatoes and place in large bowl; reserve 4 potato skins. Mash potatoes. Add milk and salad dressing; beat until smooth.
- 3. Stir in bacon and 2 teaspoons of the parsley. Fill skins with potato mixture. Bake at 400ºF until puffy and golden, about 15 minutes. Sprinkle with remaining 1 teaspoon parsley.
• For safe meat preparation, reference the USDA website.
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