Fiesta Ranch Potatoes with Creamy Chile Dip
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Ingredients:
- (Lengthwise into eights*)
- (---------------------------------CHILE DIP---------------------------------)
- 5 potatoes (md baking cut)
- 1 mix (pk hidden valley ranch fiesta ranch party dip (1.1oz))
- 1 mix (pk hidden valley ranch party dip (1.1 oz))
- 1 pint sour cream
- 2 tablespoon vegetable oil
- 1 can chilies (diced green (4 oz))
- (---------------------------------CHILE DIP---------------------------------)
- 5 potatoes (md baking cut)
- 1 mix (pk hidden valley ranch fiesta ranch party dip (1.1oz))
- 1 mix (pk hidden valley ranch party dip (1.1 oz))
- 1 pint sour cream
- 2 tablespoon vegetable oil
- 1 can chilies (diced green (4 oz))
Shake mix and potatoes together in plastic bag. When potatoes are
coated, add oil, shake/rub to coat. Bake at 425'F. in a single layer
on greased baking pan 40 minutes - until browned. Serve with Chile
Dip. Makes 8 servings (40 pieces)
CHILE DIP: Combine sour cream, diced green chilies and Hidden Valley
Ranch Party Dip Mix. Stir to blend. Chill for at least 1 hour. Makes
2 1/3 cups.
* - Or use 32 ounces frozen tater tots or potato wedges (with skin)
tossed with mix. Omit oil and bake according to package directions.
Optional Substitution: Original Ranch Mix on potatoes with prepared
Original Ranch Dip.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File
Makes 8 Servings
Techniques:
baking
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