Cook the bacon until it is just done
Line slow cooker with tinfoil, leaving enough to cover the potatoes when finished.
Layer half each of the bacon, onions, potatoes and cheese and season to taste with salt and pepper and dot with butter.
Repeat layers of bacon, onions, potatoes and cheese and dot with the butter.
Cover with remaining foil.
Cover the cooker and cook on low for 10 to 12 hours.
ALTERNATIVE - can be cooked in the oven - 200C for an hour, covered.
Combine Hidden Valley Original Ranch milk recipe dry salad dressing mix with oil in a large bowl.
Mix with frozen mixed vegetables and toss.
Bake in casserole dish in a 375\u00b0 oven for 30 minutes.
Stir every 10 minutes while baking.
Line slow cooker with tinfoil, leaving enough to cover the potatoes when finished.
Layer half each of the bacon, onions, potatoes and cheese. Season to taste and dot with butter.
Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
Cover with remaining foil.
Cover and cook on low for 10-12 hours.
Toss the quartered potatoes with the seasoning salt and olive oil.
Place in a grill basket and grill over medium-high heat for about 20 minutes, or until potatoes are soft. Toss often to prevent burning.
Once soft, mash the potatoes with a potato masher and mix in butter and milk or sour cream. Top with chopped chives or other mashed potato mix-ins of your choice.
Serve Grilled Mashed Potatoes Recipe with your favorite grilled meat and/or veggies.
Place the potatoes in a large pot, and
Peel and slice potatoes and boil until tender.
Drain potatoes and place in a pan that has been sprayed with a nonstick coating spray.
With potatoes spread flat, pour butter over hot potatoes and sprinkle with salt and white pepper.
Sprinkle cheese evenly over potatoes.
Pour Ranch dressing onto cheese.
Spread dressing evenly over potatoes/cheese.
Sprinkle bacon and green onions on top of Ranch dressing.
Serve warmed or chilled.
Boil potatoes until soft (don't overcook).
In bowl mix together, ranch dressing, sour cream, bacon bits, green onions and chives and 1/2 bag of cheese until well blended.
Cut potatoes in quarters and place in large casserole dish.
Pour ranch dressing mixture over potatoes.
Top with remaining cheese.
Bake at 375 degrees for 35 minutes or until cheese has melted and mixture is bubbling up the side of the dish.
Bake potatoes in 400\u00b0F oven until tender (45-60 minutes).
Cook bacon until crisp; pat dry and crumble.
Drain almost all fat from bacon pan and cook onion until soft.
Cut baked potatoes in half.
Scoop out potatoes leaving 1/4\" shell.
Mash potatoes until smooth and mix in dressing, cheese, bacon and onion.
Spoon mixture back into skins.
Bake at 350\u00b0F until heated through.
Broil for 2-3 minutes to brown lightly.
Boil the potatoes in salted water for 20-30 minutes, until fork tender.
while the potatoes are boiling chop the dill, vegetables, pickle and eggs.
drain and cool the potatoes and cut into halves or quarters.
In a bowl combine the mayonnaise, sour cream, ranch dressing and vinegar.
Gently toss the potatoes, vegetables, pickle, egg, dill, dressing and bacon bits. When thoroughly combined sprinkle with paprika.
cover and chill and serve cold.
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain, then run under cold water until cool.
Combine the sour cream and ranch dressing mix in a small bowl until well-blended. Transfer the potatoes, bacon, Cheddar cheese, and green onions to a large bowl. Stir in the sour cream mixture until well-coated. Cover and refrigerate for about 2 hours before serving.
Cut bacon into small bits and fry until very crispy. Drain and let cool.
Shred carrots, and mix with peas, noodles, and bacon in a large bowl.
Cover with the Miracle Whip.
Mix in Ranch packet.
Best if chilled overnight.
Quarter potatoes and microwave for 10 minutes covered with plastic wrap.
Unwrap and put in 9 x 13 inch pan.
Squeeze some butter on potatoes, salt and pepper.
Pour ranch dressing over potatoes.
Sprinkle cheese, then bacon bits.
Cover with foil and cook 45 minutes in 400 degree oven.
Remove foil and put on top shelf of oven.
Bake 15 to 20 minutes until lightly browned.
Quarter and chop potatoes. Rinse thoroughly and place in a large pot. Add enough water to cover, 1/2 of the salt and bring to a boil, cooking until tender. Drain thouroughly.
Meanwhile, in a small bowl, mix mayonaise, ranch dressing, bacon, chives and remaining salt and the pepper. Set aside.
In a large bowl, place potatoes, eggs, and pickles. Add dressing mixture and gently mix until potatoes are coated and ingredients are well mixed. Chill or enjoy warm.
Cook potatoes slices in boiling water, just until tender. Drain.
Then place slices in a greased 8-inch square baking dish. Pour cheese sauce and Ranch Dressing over potatoes.
Cover with foil, bake at 350\u00b0 for approximately 20 minutes or until bubbly. Garnish with green onions and crumbled bacon.
Serves 4-6.
Peel potatoes and cube.
Put in casserole dish with parsley, chopped onion and cut butter all over.
Cook at 400\u00b0 until potatoes are done.
While still hot, add bacon bits and grated cheese.
Pour Ranch dressing all over.
Cover all; let sit until all is melted.
Scoop out inside of the potatoes into a bowl and combine with sour cream and Hidden Valley Ranch salad dressing mix.
Fill potato skins with mixture.
Sprinkle Cheddar cheese and bake 12 to 15 minutes at 375\u00b0 or microwave until cheese melts.
Preheat oven to 350\u00b0.
Cut potatoes into quarters.
Place in a large saucepan.
Cover with water.
Bring to a boil over high heat.
Cook until tender, about 8 minutes; drain. Combine salad dressing, sour cream, 1/2 c. cheddar cheese and bacon in a large bowl.
Add potatoes and salt; stir well.
Spoon mixture into a medium baking dish.
Top with remaining cheese.
Bake potatoes until bubbly, about 20 minutes.
Peel and wash about 8 large potatoes. Cut into chunks.
Place in 8-quart pan and cover with water; bring to a boil.
Boil about 20 minutes or until potatoes are fork-tender.
Drain potatoes and stir in 1/2 cup margarine and 1/2 cup milk.
Mash potatoes or use an electric mixer.
Add Hidden Valley Ranch mix.
Makes 4 to 6 servings.
1. Place chicken in greased 5-6 quart slow cooker.
2. Comine bacon, garlic, ranch dressing mix, soup and sour cream; mix well.
3. Pour over chicken in the crock pot. Cook on high 3-4 hours.
4. Shred the chicken using two forks.
5. Serve over cooked egg noodles.