| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Dips, Vegetables | 8 | Servings | |
INGREDIENTS
| 1 | Hidden Valley Ranch Fiesta | |
| Ranch Party Dip Mix | ||
| 1.1oz | ||
| 5 | Baking potatoes, cut | |
| Lengthwise into eights* | ||
| 2 | T | Vegetable oil |
| 1 | pt | Sour cream |
| 1 | Diced green chilies, 4 oz | |
| 1 | Hidden Valley Ranch Party | |
| Dip Mix 1.1 oz | ||
| 1 | cups. |
INSTRUCTIONS
Shake mix and potatoes together in plastic bag. When potatoes are coated, add oil, shake/rub to coat. Bake at 425'F. in a single layer on greased baking pan 40 minutes - until browned. Serve with Chile Dip. Makes 8 servings (40 pieces) CHILE DIP: Combine sour cream, diced green chilies and Hidden Valley Ranch Party Dip Mix. Stir to blend. Chill for at least 1 hour. Makes 2 ~ Or use 32 ounces frozen tater tots or potato wedges (with skin) tossed with mix. Omit oil and bake according to package directions. Optional Substitution: Original Ranch Mix on potatoes with prepared Original Ranch Dip. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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