Ingredients
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3
-
2
-
1
-
1
-
2
-
2
-
1
-
-
-
-
-
-
-
-
Directions
Creamy, Rich Ranch Potatoes With Cheese,Many versions of this…but this is how I make them! Being a meat and potaoes kind of girl, these are just one of my all-time favorite potatoes! The original version just wasn’t very creamy.,Very good and not too salty IMO. I couldn’t stand to wait for the potatoes to thaw, so I tried to compensate by baking longer. I should have waited 80 minutes; some were cooked, some were still al dente. I loved how the ranch flavor wasn’t overdone, but I think I’ll stick with my tater tot version of this purely for the tot texture. Thanks Wildflour!,Loaded with salt but we loved them anyway 🙂 They were so delicious and we enjoyed them with our pork chops and applesauce!
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Steps
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1
Done
|
In Large Bowl, Blend Soups and Cream Cheese. |
|
2
Done
|
Microwave Til Creamy and Cheese Is Melted, Stirring Occasionally. |
|
3
Done
|
Stir in Well, the Dressing Mix, Then Fold in 1 Cup (half) the Shredded Cheese, Then the Potatoes. |
|
4
Done
|
Fold Well Til All Potatoes Are Coated. |
|
5
Done
|
Pour/Spoon Into Lightly Greased 13x9 Glass Baking Dish, Mashing Down a Little, and Spreading in Pan Evenly. |
|
6
Done
|
Sprinkle Top With Rest of Shredded Cheese. |
|
7
Done
|
Cover and Bake at 350 For 50-55 Minutes. |
|
8
Done
|
Uncover, Top With Onions. |
|
9
Done
|
Bake Uncovered For Another 5 Minutes or Til Onions Are Lightly Browned. |
|
10
Done
|
*nice Additions: |
