El Rancho Potatoes
Prep Time: 45
Cook Time: 30
Serves: Serves: 8
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
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.