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    You are in: Home / Recipes / Stuffed “Trap Door” Red Potatoes #RSC Recipe
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    Stuffed “Trap Door” Red Potatoes #RSC

    Stuffed “Trap Door” Red Potatoes #RSC. Photo by taylor@richmond

    1/1 Photo of Stuffed “Trap Door” Red Potatoes #RSC

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    taylor@richmond's Note:

    Ready, Set, Cook! Hidden Valley Contest Entry

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    Serves: 4



    Units: US | Metric


    1. 1
      Butter skins of the potatoes. Cut 1/3 top of the flat side (as the potato lays). Using a sharp paring knife slowly carve out the middle part of the potato. (I kept scoring it and then dug the loose parts out with a spoon) Be careful not to penetrate the skin on the sides or bottom. In a mixing bowl combine the Ranch dressing, bread crumbs salt, pepper, garlic, chives, parsley. Place a slice of butter in the bottom of the scooped out potato ( use you thumb to push it in as far as it will go. Then add one spoonful of the mix and cover with parmesan cheese then cover with the potato lid. Cook for 40-50 minutes at 350°F Add cheddar cheese on top if desired.

    Ratings & Reviews:


    Nutritional Facts for Stuffed “Trap Door” Red Potatoes #RSC

    Serving Size: 1 (517 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 635.3
    Calories from Fat 187
    Total Fat 20.8 g
    Saturated Fat 12.1 g
    Cholesterol 52.5 mg
    Sodium 2506.4 mg
    Total Carbohydrate 92.6 g
    Dietary Fiber 9.6 g
    Sugars 7.7 g
    Protein 22.6 g

    The following items or measurements are not included:

    Hidden Valley Original Ranch Dressing Mix

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