Baked Potato Ranchero Recipes

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil; cook for until almost tender, 10-12 minutes. Drain; place in a greased 13-in. x 9-in. baking dish. , Meanwhile, preheat oven to 350°. In a large bowl, combine the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper; pour over potatoes. Top with bacon and remaining cheese. , Bake, uncovered, until bubbling and potatoes are tender, 25-30 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
• Place the potatoes in the baking dish. Season with chili powder, salt, and pepper. Evenly distribute the butter over the potatoes.
• Cover dish with aluminum foil, and bake 1 hour in the preheated oven, until potatoes are tender. Remove from oven, and mix in the cheese and Ranch dressing. Continue cooking 10 minutes, or until cheese is melted and bubbly.

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:

• Combine the first 6 ingredients (tomatoes through cumin) in a large nonstick skillet; stir well, and bring to a boil.
• Cover, reduce heat and simmer the tomato mixture at least 15 minutes-stirring occasionally. I like my mixture fairly chunky so you can adjust your cooking time accordingly.
• Split open the baked potatoes and put the mixture inside.
• I normally cut my potato completely open, mash it and put the mixture on top adding the cheese and green onions.
• You can certainly add extra ingredients like sour cream etc.
• My wife and I usually serve this with a green salad.