Hidden Valley Potatoes With Bacon/Cheese/Onions

[Roxy15]

I tried a new recipe for potatoes last night to go with grilled hamburgers and they turned out really good!

 

I added a little more sour cream when I mixed the potatoes since I used more potatoes.  I wanted some left overs to have with grilled pork steaks for tonight’s dinner.

 

The recipe didn’t call for paprika, but, I sprinkled some on top before baking.

 

Roasted garlic would be good in this too.  

 

The recipe also didn’t include bacon grease or Kosher Salt, but, I knew that it would make the potato skins more crispy and flavorful.  You could also sub Sea Salt.

 

I always save bacon grease and put it in a covered container and refrigerate it or freeze it until needed.  I use it for many dishes.

 

I used aluminum pie pans lined with Parchment Paper so they would be close together and they wouldn’t stick; that worked out great!

 

Pictures are of before I baked the potatoes and when plated.

 

Hidden Valley Potatoes With Bacon, Onions & Cheese:

 

Ingredients:

 

1-(2-oz.)-Pkg. Hidden Valley The Original Ranch Seasoning Salad Dressing & Recipe Mix
1/2 Cup Sour Cream
***Used More
1 Cup Shredded Cheddar Cheese
4 Baked Potatoes
***Used More
Bacon Grease
Kosher Salt
Paprika

 

***Note:

Allow time to fry bacon before the potatoes are done.  

 

When the bacon is done, put it in a paper towel-lined paper plate to absorb grease: crumble and put in a bowl.

 

Slice green onions; put in a covered contaIner; refrigerate until needed.

Wash/Scrub Potatoes; Pat Dry With Paper Towel.

 

Prick potatoes with a fork.

 

Rub bacon grease all over; sprinkle with Kosher Salt.

 

Put potatoes in aluminum pie pans.

***DO NOT WRAP POTATOES IN FOIL!

 

Bake potatoes in preheated 350 degree oven for an hour or until done.

 

Let the potatoes cook for awhile in the countertop so it’s easier to take the potato pulp out without tearing the skin.

 

Using a small spoon, scoop the potato pulp into a mixer being careful not to tear the skin.

 

Add sour cream and Hidden Valley Mix: sprinkle in some Garlic Salt & Pepper; mix.

Full the potato skins with potato mixture.

Sprinkle shredded cheddar cheese on top.

 

Bake potatoes in 375 degree oven for 12-15 minutes or until the potatoes are heated through and the cheese is melted.

***I baked them a little longer since I prepped them ahead of time and refrigerated them.

 

Garnish potatoes with sliced green onions and crumbled bacon.

 

Top picture is before baking.