Every family has their Thanksgiving favorites, and in my household it is twice baked potatoes. I know it sounds sacrilegious, but we prefer them to mashed potatoes. My mom has always known how to make them super tasty and extra creamy. When I started hosting Thanksgiving myself I finally asked her to share her secret, and she told me it was Hidden Valley® Original Ranch® Dressing! She adds a little bit to the potatoes to make them super smooth with just the right flavor.
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Now I do it all the time and these beautiful vegetables have become a cornerstone of our Thanksgiving meal.
Hidden Valley Original Ranch Twice Baked Potatoes
These twice baked potatoes have a delicious twist that make the perfect alternative to mashed potatoes this Thanksgiving.
By Kelsey Banfield
Published:
Prep Time:
Cook time:
Servings: 8
Ingredients:
Hidden Valley® Original Ranch® Dressing: 1 cup
Yukon gold potatoes: 4
olive oil: 1 tablespoon
coarsely shredded mozzarella cheese: 1 cup
paprika: 1 teaspoon
Directions:
Step 1: Preheat the oven to 350 degrees F. Prick each potato a few times with a fork and rub the skin with olive oil. Bake the potatoes for one hour right on the oven rack. Remove from the oven and allow to cool once baked.
Step 2: Once the potatoes are cool enough to touch, cut them in half, carefully scoop out the insides, and add them to a bowl. Keep the potato skins intact and leave a little flesh in them to keep the skins sturdy if needed.
Step 3: Once the insides are scooped out soften them all with a potato ricer and place them back in the bowl. Then fold in the Hidden Valley® Original Ranch® Dressing and mozzarella cheese until the mixture is smooth and light.
Step 5: Refill each potato jacket with the insides, allowing them to mound a little on top. Sprinkle the paprika evenly over the top of all eight potato halves once they've all been filled.
Step 6: Place the filled potato halves on a cookie sheet and bake them for 20 minutes, or until hot all the way through. Serve.
