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TWICE-BAKED POTATOES
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| 1 potato produces two servings. The proportions listed here will produce 6. |
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| Ingredients: |
3 Idaho Potatoes of a uniform size; not tiny and not huge.
1/2 cup Hidden Valley ranch dressing
1 cup whole milk ricotta cheese
1/4 cup mayo or sour cream
1/3 cup grated parmesan cheese
1 t minced onion flakes
2 Eggs
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1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
Cheddar cheese or cheese of choice for topping (Optional)
Milk or 1/2 & 1/2 (optional)
bacon bits (optional)
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| Procedures: |
Bake the potatoes
When cool enough to handle, cut in half lengthwise and scoop out the potato trying not to tear the skin.
Plate the skins and reserve
Rice/mash thoroughly the cooked potato flesh and then combine with the next 9 ingredients.
Rice or mash the mixture, but do not use the food processor or the mixture will release glutens.
Add milk or 1/2 and 1/2 to reach the desired consistency of soft ice cream.
Spoon the mixture into the skins; slightly rounded.
Top the halves with cheese strips and/or bacon bits.
Refrigerate/freeze at this point if necessary.
Preheat the oven to 350o and heat through for approximately 45 minutes.
If a crispy top is desired, broil the last few minutes.
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| Notes: |
2021-09-01: We made potato timbales, instead of the normal recipe, freezing 10. They were a little dry and need more cheese. [Not Good]
2021-04-04: Four potatoes yielded 8 servings; 2 for dinner and 6 to the freezer.
2020-10-29: We made a batch of 3 pairs for the freezer. Lyd said it was not a very good batch as it wouldn't blend. She forgot the Ranch dressing.
2014-03-29: We used fresh garlic and ir was a bit crispy; return to garlic powder.
2012-01-21: We're making a batch for us and for Margaret.
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12/21/2021
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