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Recipe of the Month Fruits and Vegetables - Twice-Baked Ranch Potatoes

  • 4 large baking potatoes (about 2 1/4 pounds)
  • 1 (3-ounce) package cream cheese, softened
  • 2 tablespoons milk
  • 1 (1-ounce) envelope ranch salad dressing mix
  • 1 1/2 cups mashed potatoes
  • 1/4 cup shredded Cheddar cheese

Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 18-20 minutes or until tender, turning several times. Let stand for 10 minutes. Meanwhile, in a small mixing bowl, combine cream cheese and milk; beat in salad dressing mix. Add mashed potatoes; mix well. Cut a thin slice from the top of each potato; scoop out pulp, leaving a thin shell. Add pulp to the cream cheese mixture and mash. Spoon into potato shells. Top with cheese.
Place two potatoes on a microwave-safe plate. Microwave, uncovered, on high for 3-4 minutes or until heated through. Place remaining potatoes on a baking sheet and freeze overnight or until thoroughly frozen. Transfer to a freezer bag. May be frozen for up to three months.
To use frozen potatoes, place them on a microwave-safe plate. Microwave, uncovered, at 50 percent power for 8-9 minutes or until heated.
Yield: 4 servings.
Submitted By: Carolyn Devers
Montgomery Farmers Co-op
Number of Servings: 4
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