Scrub potatoes and bake at 350\u00b0 for 1 1/2 hours or until tender (fork done).
Cut potatoes in half lengthwise and scoop insides into large bowl.
Be careful not to destroy shells.
Mix sour cream and Ranch dressing; add to potatoes with margarine. Mix with a fork until only small lumps are left.
Spoon mixture back into potato shells.
Place in foil-lined 13 x 9-inch pan. Bake 15 minutes in 350\u00b0 oven.
Top with grated cheese and bake 5 more minutes.
Top with bacon bits (if desired).
Bake potato about 40 minutes at 375\u00b0 until soft.
Cut a cross in the top of each potato so that steam can escape.
Break potato away from skin with a fork, being careful not to scoop out of potato.
Add butter, salt and pepper.
Mix into potato.
Add sour cream, chives and grated cheese.
Stir and mix carefully so as not to break the potato skin.
Sprinkle with additional cheese.
Bake for 15 minutes or until cheese melts and begins to brown at edges.
Bake potato in oven.
When done slice potato in half.
Scoop out potato from skin.
Stab several holes in the potato with a fork. Heat in a microwave oven on high setting until tender, about 5 minutes. Remove when cool enough to handle.
Cut potato in half; scoop out the flesh, leaving skin intact. Place flesh in a bowl; reserve skins. Add vegan cheese, chives, imitation bacon bits, vegan sour cream, salt, and pepper; mix filling together.
Spoon filling back into the potato skins and place on a microwave-safe plate. Cook in the microwave oven on high setting until filling is heated through, about 2 minutes.
Bake potato in microwave 4 minutes. Remove
Heat oven to 275\u00b0.
Whisk together dressing mix, water and chili powder in a large bowl until blended.
Add remaining ingredients and toss until coated with seasonings.
Spread evenly in 15 1/2 x 10 1/2-inch jelly roll pan.
Bake 15 to 20 minutes until lightly toasted, stirring twice.
Cool completely in pan before packing into jars or containers.
Makes 7 cups.
ender, tossing slices once or twice during cooking.
Spray a
Equipment needed: Potato Ricer, Pasta Rolling machine, Mixer,
/2 of the recipe as this recipe makes 2-9 inch
rom the oven, cut each potato in half (or in quarters
level cup of prepared Recipe #453973 (without added flour).
lices similar to the potato. Place the potato starch in a small
Lightly toast whole wheat bread. Spread one tablespoon butter on each slice of bread. Spread mustard on bottom slice of bread over butter.
Either boil or microwave the hot dogs, can be sliced lenthwise prior to cooking. Layer the hot dog slices on the bottom slice of bread.
Top the hot dog slices with potato salad and spread evenly.
Layer hard boiled egg slices on top of potato salad.
Season with salt & pepper to your liking. Top with other slice of bread. Cut in half on the diagonal and serve.
creating a bowl. Place the potato skins flesh-side up on
n crust.
Repeat layers twice.
Cover with top crust
few holes in each potato. Place on rack in oven
Cook potatoes in a 350 degree oven for about an hour, or until soft.
Place the potatoes in a greased casserole dish and add the milk and cottage cheese.
Mash together with a potato masher.
Gently stir in the remaining ingredients (you don't want to stir too much otherwise the potatoes will become gummy).
Cook in oven until heated throughout.
utter and mash with a potato masher until smooth. Stir in
iced potatoes, stir once or twice to coat with flavour.
ot, and slice the peeled potato and onion over the beans