El Rancho Potatoes
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® ChefStyle Shredded Sharp Cheddar Cheese
- 1/4 cup Sargento® Grated Parmesan Cheese or Sargento® Grated Parmesan & Romano Cheese
DIRECTIONS
- 1
Cook potatoes in simmering water covered 30 minutes or until tender. Drain; cool in cold water.
- 2
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.
- 3
Bake in preheated 350°F oven 30 minutes or until bubbly.
SUMMARY
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Yield: Serves: 8
HELPFUL HINTS
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See Nutrition Facts
Serves: 8
Amount Per Serving
Calories 187
Total Fat 11.6g
Saturated Fat 6.5g
Trans Fat 3.9g
Polyunsaturated Fat 0.6g
Cholesterol 37g
Sodium 256g
Carbohydrates 14g
Protein 8g
Dietary Fiber 1g
Vitamin A 37g
Vitamin C 10g
Calcium 200g
Iron 1g
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