El Rancho Potatoes

Summary

• Difficulty:
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Yield: 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

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.

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