Stuffed “Trap Door” Red Potatoes #RSC
- 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.