Appetizers & Side Dishes
El Rancho Potatoes
Prep Time: 45 min | Cook Time: 30 min | Servings: 8 | Calories: 184
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Prep Time
45 min
Cook Time
30 min
Servings
8
Calories
184
Chopped and cooked russet potatoes are tossed in a cool spiced ranch dressing mixture along with smooth sour cream and a blend of cheeses including Sargento® Shredded Sharp Cheddar Cheese - Traditional Cut. Once this dish has baked perfectly in the oven, it’s ideal accompaniment to any meal, bite after cheesy bite.
Ingredients
- 3 large russet potatoes, unpeeled, whole
- 3/4 cup sour cream
- 1/2 cup 2% milk
- 1 envelope (1 oz.) ranch dressing mix
- 1/4 tsp. freshly ground black pepper
- 1 cup (4 oz.) Sargento® Shredded Sharp Cheddar Cheese - Traditional Cut
- 1/4 cup Sargento® Grated Parmesan Cheese or Sargento® Grated Parmesan & Romano Cheese
Directions
- Cook potatoes in simmering water covered 30 minutes or until tender. Drain; cool in cold water.
- Meanwhile, combine sour cream, milk, dressing mix and pepper in large bowl; mix well. Peel and cut potatoes into 3/4-inch chunks; add to bowl and toss with sour cream mixture. Transfer to greased 8x8-inch baking pan. Sprinkle potato mixture with cheeses.
- Bake in preheated 350°F oven 30 minutes or until bubbly.
