Stuffed Potatoes
Ranch Salad Dressing is so full of fresh herbs, you don't need to add any more to this excellent recipe. But you could if you wanted to!
INGREDIENTS | SERVES 6
- 3 large russet potatoes
- 1 tablespoon solid shortening
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ⅓ cup chopped green onions
- ½ cup Ranch Salad Dressing
- 1 cup shredded nondairy, vegan soy Cheddar cheese
Preheat oven to 400ºF. Scrub potatoes and dry.
Rub potatoes with solid shortening and prick with a fork. Place directly on oven rack; bake 50–60 minutes, or until potatoes are tender when pierced with fork.
Remove from oven and let cool 15 minutes. Then cut potatoes in half lengthwise. Carefully scoop out the flesh, leaving about ¼″ shell.
Place flesh in large mixing bowl; add olive oil, salt, and pepper and mash until smooth.
Beat-in green onions, Salad Dressing, and cheese until smooth. Fill shells with this mixture, mounding the tops. Place on cookie sheet.
Return to oven and bake 20–25 minutes, or until filling starts to brown and crisp. Serve immediately.
Calories: 270.89
Fat: 19.30 grams
Saturated Fat: 2.79 grams
Carbohydrates: 18.43 grams
Sodium: 625.00 mg
Baking Potatoes
You can bake potatoes in the oven or the microwave. To cook 3 potatoes in the microwave, cook on high for 4 minutes, then turn over. Microwave for 3 minutes longer, then let stand for 2 minutes; check for doneness. If necessary, microwave for 1–2 minutes longer. Let stand for 4 minutes longer before you use or eat them.
