Thursday, April 15, 2010
FREEZER: Twice Baked Potatoes
5 pound bag red potatoes
1 - 8 oz cream cheese
1 stick butter
2 pkg Hidden Valley Ranch DRY seasoning
3 c shredded Cheddar Cheese
Peel, cube and boil potatoes until cooked all the way. Drain and put into a mixing bowl. Mash with a potato masher slightly. With a mixer, finish mashing and mixing together the potatoes, cream cheese, butter and ranch packet until well mashed and well blended. Divide between two pie tin pans, or one 9x13 pan and top with the shredded cheese.
Serving Day: Thaw completely. Bake at 350 until center is warm and the cheese is melted. Usually about 30 minutes.