Mix the sour cream, bacon bits, dressing, parsley and cheese together.
Toss mixture with potatoes and place in a 9 x 13-inch casserole dish.
Mix all ingredients together for the topping.
Spread over the potato mixture in casserole dish.
Bake at 350F for 40 minutes.
Enjoy!
aper towels.
Place the ranch dressing in a shallow dish
spinach, corn, garlic, Hidden Valley Ranch Dressing and sour cream, tossing
Preheat oven to 400\u00b0.
Wash potatoes and leave skin on.
With a garnisher, slice potatoes into 1/4-inch thick slices.
Place sliced potatoes, approximately 4 cups into a bowl with a fitted lid.
Add vegetable oil; stir to coat.
Add salad dressing mix.
Cover bowl with lid and shake until potatoes are coated.
Line potato slices in a single layer on a baking sheet.
Do not overlap slices.
Bake for 40 to 45 minutes or until potatoes are brown.
Serve warm. Yields approximately 40 potato crisps.
Tablespoon of Hidden Valley Ranch mix. Mix well. You can
Toss together potatoes and mixture of Ranch dressing, sour cream, bacon bits and parsley plus 1/2 cup cheese.
Add melted margarine to corn flakes and the remaining 1/2 cup cheese.
Spoon on top of potato mixture.
Bake at 350\u00b0 for 45 minutes.
Combine the potato slices, vegetable oil and salad dressing mix in a large sealable plastic bag.
Seal the bag and shake to coat the potatoes.
Arrange potato slices in a single layer on a baking sheet; do not overlap slices.
Bake at 350 degrees for 40-45 minutes or until browned.
Combine dressing mix with mayonnaise and water.
You may also use the bottled Ranch dressing.
in place of the Ranch mix, mayo,& water.
Add potatoes, celery, bacon, and onions.
Toss to coat.
Chill.
Boil, peel and cube 8 medium potatoes.
Add celery and onion to potatoes.
Then combine dressing mix with mayo and water.
Add to potato mixture and toss to coat.
Chill and serve.
Quarter the baked potatoes. Scoop out insides of potatoes and combine with 1/4 cup of sour cream and the Ranch dressing. Fill skins with the mixture and top with Cheddar cheese. Bake 12 minutes at 375\u00b0.
Boil, peel and cube potatoes.
Add celery and onions.
Combine Ranch dressing with mayonnaise and water.
Add to potatoes and toss to coat.
Chill.
Serves 4 to 6.
This is very, very good.
Preheat oven to 400 degrees.
Wash potatoes and leave skin on.
Slice into 1/4 inch thick slices.
Place sliced potatoes, approximately 4 cups, in a bowl; add vegetable oil; Stir to coat.
Add salad dressing mix; Cover bowl and shake until potatoes are coated.
Line potato slices in a single layer on a baking sheet; Do not overlap slices.
Bake 40-50 minutes or until potatoes are brown.
Serve warm.
Peel, boil and cube potatoes; drain.
Combine with celery and onion.
Combine salad dressing mix, mayonnaise and water.
Add to potato mixture.
Toss to coat.
Chill and serve.
Serves 4 to 6.
Preheat oven to 400\u00b0.
Cut potatoes, in crinkle-cut fashion if desired, into 1/4 inch thick slices.
Place in large bowl.
Add oil; mix lightly.
Add dressing mix; toss to coat evenly
Arrange potato slices in single layer on
greased baking sheet.
Do not overlap.
Bake 40-45 minutes or until potatoes are browned and tender.
Serve warm with sour cream, if desired.
Preheat oven to 450\u00b0F.
Mix all the ingredients together.
Spread the seasoned potato slices on a baking pan.
Bake for 15-20 minutes or until chips are golden-brown and crispy.
Enjoy!
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.
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.
Boil the potatoes for 10 to 15 minutes or until tender. Drain and set aside.
In a mixing bowl, mix together the mayonnaise, ranch salad dressing, celery, peas, paprika, scallions and salt and pepper.
Add the potatoes, toss and refrigerate 1 hour before serving.
mall bowl, stir together the ranch dressing mix, mayonnaise and green
gg whites. Add the Peppercorn Ranch Salad Dressing to the egg