Sunday, November 15, 2009

Ranch potatoes

These twice baked potatoes are courtesy of my M-I-L Jerrie. I adapted it by cutting out the actual refill of the potato skin and just putting the filling into a baking dish. She thinks this is horrible as the potato skin is her favorite part, but Kris and I would rather not eat the skin (I know it is packed with nutrients). This is a great way to add some extra flavor to your potatoes, and I typically eliminate the butter the recipe calls for to try to make it healthier.

6-8 Russet Potatoes
1 pkg Hidden Valley Ranch Dip
¾ can evaporated milk (I use the fat free)
1 stick butter (I eliminate this - maybe add a little extra sour cream or milk in exchange)
Small sour cream container
Grated cheddar cheese

1. Bake the potatoes, cool, scoop out
2. Mix all ingredients (except cheese) with potatoes and stuff into skin, or a baking dish if you want a shortcut
3. Sprinkle with cheddar cheese
4 Bake at 350 until hot

1 comment:

  1. How did you know I was just getting ready to look for a twice baked potatoe recipe? can't wait to try it.