This is the one recipe that is requested year after year by
all members of the family. Plus it is gluten free so that is an added benefit
for those following that diet as well.
Ingredients
4 small to medium potatoes, baked, skinned and chopped
4 to 6 cups instant mashed potatoes, cooked per instructions
½ cup sour cream
1 packet of ranch dressing mix*
1 cup to 1 ½ cup of Colby Jack cheese, shredded
½ stick of butter
4 oz packet bacon pieces
¼ to ½ cup chives, chopped
4 to 6 cups instant mashed potatoes, cooked per instructions
½ cup sour cream
1 packet of ranch dressing mix*
1 cup to 1 ½ cup of Colby Jack cheese, shredded
½ stick of butter
4 oz packet bacon pieces
¼ to ½ cup chives, chopped
Directions:
Place the baked and mashed potatoes in a large bowl and mix
together thoroughly.
Add the rest of the ingredients one at a time mixing well
after each addition.
Store in refrigerator until ready to serve. Then reheat in
microwave until warmed through and cheese is melty.
Makes 6 to 12 servings
*Notes
I use the dressing mix not the dip since the dip is way too
salty in my opinion.
I also use the leftovers as the base of potato soup!
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