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Puffy Potatoes 

Prep Time: 20 minutes

Start to Finish: 80 minutes

Makes: 4 servings

INGREDIENTS
4 slices Bacon; crumbled
5 medium Baking Potatoes
1/3 cup Milk
3/4 cup Hidden Valley Original Ranch Salad
       Dressing & Seasoning Mix; prepared
3 teaspoon Family Gourmet Parsley; chopped
 
DIRECTIONS
1. Preheat oven to 400°F. In a skillet, cook bacon until crisp and drain on paper towels. Once cooled, crumble the bacon and set aside. Pierce potatoes with a fork and bake until tender, about 45 minutes. Cut slits lengthwise, then crosswise in top of each potato. Scoop out the center of potatoes and place in a large bowl; reserve 4 potato skins.

2. Mash potatoes. Add milk and salad dressing and beat until smooth. Stir in the crumbled bacon and 2 teaspoons of parsley. Fill the skins with the potato mixture.

3. Bake until puffy and golden, about 15 minutes. Sprinkle with the remaining teaspoon of parsley.