Baked Potato Stuffing

TheDancingCook's Note:

This is courtesy of the Hidden Valley Original Ranch Salad Dressing & Seasoning Mix Contest hosted at our local fair last week. This was the first place winning recipe. With the holidays around the corner, I thought it was a perfect time to post. This is always a huge hit and I always get asked for the recipe....it is sooo easy and very flavorful; you don't really need gravy over these potatoes. When I double this for a larger crowd, this fits nicely in a 13x9 casserole dish.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 3 cups water
• 3/4 cup butter
• 1 1/2 cups milk
• 3 cups instant potato flakes
• 3 1/2 cups unseasoned soft croutons (I've even used potato bread bread cubes) or 3 1/2 cups bread cubes, divided (I've even used potato bread bread cubes)
• 3/4 cup celery, finely chopped
• 1 (1 ounce) package hidden valley ranch dressing mix (dressing mix, not dip mix)
• shredded cheese, any kind, I've used a mix of cheddar and Monterey Jack (optional)
• chopped scallion, to garnish (optional)

Directions:

1. Preheat oven to 350 degrees; place soft bread cubes on an ungreased cookie sheet and put in the oven while it preheats (this will just make the soft cubes a little more done); remove when oven is done preheating.
2. In a large saucepan, bring butter, water and salt to a boil; remove.
3. Add milk and potato flakes, mix well.
4. Stir in 3 cups of croutons, celery and Hidden Valley mix.
5. Transfer to casserole dish and top with remaining croutons; bake at 350 degrees for 35-40 minutes.
6. *If using cheese, remove from oven and add cheese; return to oven until cheese is melted.

Reviews

[~*Miss Diggy*~]

My family ate this pretty well. I was very happy with it, but I think that next time I will only add 1/2 of the ranch package as it seemed a little too salty. But it will be made again. I am also wondering how it would taste with Italian dressing mix.....hmmmmmm Thanks Tara