SCRUMPTIOUS HIDDEN VALLEY RANCH POTATO CASSEROLE #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Using a variation in the type of potatoes and onions I usually use to prepare this dish, I developed this recipe based on my choices listed in the rules. I tend to use Hidden Valley products often in my recipes, therefore it was easy to experiment and come up with this "scrumptious" tasting potato casserole. I do substitute low-calorie and add vegetables when I can, to get my family to eat more vegetables.
Provided by chefpattisue
Categories Potato
Time 50m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 11
Steps:
- In 8 quart pot, boil water then add the diced potatoes, cooking for 10 minutes. Do not overcook them. (Prepare your other ingredients while the potatoes are cooking). Drain the potatoes and add the shallots, spinach, corn, garlic, Hidden Valley Ranch Dressing and sour cream, tossing gently to mix into the potatoes. Spread the potato mix in an 8" x 13" greased cake pan. Sprinkle the last 4 ingredients, in order, over the potatoes. Bake 350 F for 35-45 minute, until the potatoes are tender.
- *Chiffonade cut-leafy green vegetables (like spinach) that are stacked, rolled tightly and then cut into long thin strips.
Nutrition Facts : Calories 1311.9, Fat 85.6, SaturatedFat 21.8, Cholesterol 89.1, Sodium 1682.1, Carbohydrate 117.6, Fiber 12, Sugar 9.7, Protein 26.8
RANCH POTATO PANCAKES #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Delicious side dish, and a good use for leftover mashed potatoes!
Provided by JABHOOK
Categories Vegetable
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a medium bowl combine mashed potatoes with the next 9 ingredients listed. Stir together until well blended. Heat cast iron skillet with a small amount of oil, on medium heat. Spoon batter into skillet, about a 4 inch round. Brown on both sides, drain on paper towels. Serve with dipping sauce.
ULTIMATE RANCH POTATOES #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. My family and friends call this the best potato dish around. Leftovers are great, too!
Provided by sherryb76
Categories Potato
Time 1h25m
Yield 1 casserole, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Mix dressing, 1 cup of the cheddar cheese, Greek yogurt, bacon, and chives. Pour this over the chilled potatoes in a large bowl. Mix thoroughly and place in a greased 9 x 13 pan. Saute diced shallots in butter until translucent and add bread crumbs. Pour this mixture evenly over the potatoes. Bake covered at 350 degrees for 40 minutes. Remove from the over and uncover. Sprinkle remaining 1/2 cup of cheese on top. Return to the oven uncovered and bake until the cheese has melted, usually 3-4 minutes.
Nutrition Facts : Calories 337.8, Fat 15.8, SaturatedFat 8.9, Cholesterol 39.4, Sodium 355.8, Carbohydrate 39.7, Fiber 3.7, Sugar 3.3, Protein 10.4
RANCH PARMASAN STUFFED POTATOES #RSC
Ready, Set, Cook! Hidden Valley Contest Entry I like to serve these potatoes during the holidays because their red skins makes for a festive presentation. They are easy enough to prepare for any meal when a delicious side dish is wanted.
Provided by Sauced
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cover potatoes with salted water, then simmer until tender, about 15 minutes. Drain potatoes and cool to room temperature, about 40 minutes.
- Preheat oven to 350°F with rack in middle.
- Chop chives then stir together with ranch dressing, cheese, and lemon juice.
- Using a small melon-ball cutter or a teaspoon, scoop out the center of each cooled potato.
- Stuff potatoes with Ranch dressing and cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes.
Nutrition Facts : Calories 730.9, Fat 23.6, SaturatedFat 7, Cholesterol 31.9, Sodium 833, Carbohydrate 111.7, Fiber 11.8, Sugar 9.9, Protein 22.8
CREAMY RANCH CHICKEN AND POTATO SOUP #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This is a delicious and satisfying soup that is a snap to put together even on the busiest weekdays. The Hidden Valley Ranch Seasoning Mix easily adds another layer of flavor to the soup.
Provided by Sirbarney
Categories Weeknight
Time 30m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel and cut the potatoes into 1/2-inch cubes, place into a large stockpot. Add in the shallot, garlic and chicken broth. Bring to a boil over high heat, lower heat to medium and cook until potatoes are tender, approximately 15 minutes.
- Remove pot from heat. Using a large mesh strainer or slotted spoon, remove about half of the potatoes/shallots/garlic from the pot and place onto a large plate; set aside. Using an immersion blender, blend the contents of the pot until smooth. Add in the Hidden Valley Ranch seasoning mix, continue to blend until fully combined.
- Place pot back over medium heat. Add in the cheese and stir until cheese has melted into soup. Add in the reserved potato mixture, the chicken, lemon juice, salt and pepper. Continue to cook until heated through, approximately 2 minutes.
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Total Time 1 hr 15 mins
- Place potatoes in a saucepan, and cover with water by 2 inches, add 1 1/2 teaspoons of the salt. Bring to a boil over high. Reduce heat to medium-high, and boil until fork tender, about 15 minutes. Preheat oven to 400°F.
- Drain potatoes well; let stand 5 minutes. Place potatoes on a single layer on a baking sheet lined with parchment paper. Using a potato masher or fork, gently press down on each potato to flatten, careful not to go all the way through. Allow steam and excess moisture to escape, about 3 minutes. Sprinkle each potato with pepper and remaining 1/2 teaspoon salt.
- Whisk together butter, oil, and ranch mix in a small bowl until well blended. Drizzle approximately 1/2 teaspoon butter mixture over each potato. Bake in preheated oven until edges of skin are golden and crisp, 25 to 30 minutes. Add your favorite toppings. Serve as an appetizer or a side dish.
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