Baked Potato Stuffing

Recipe by TheDancingCook
READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups water
  • 34
    cup butter
  • 1 12
    cups milk
  • 3
    cups instant potato flakes
  • 3 12
    cups unseasoned soft croutons (I've even used potato bread bread cubes) or 3 1/2 cups bread cubes, divided (I've even used potato bread bread cubes)
  • 34
    cup celery, finely chopped
  • 1
    (1 ounce) package hidden valley ranch dressing mix (dressing mix, not dip mix)
  • shredded cheese, any kind, I've used a mix of cheddar and Monterey Jack (optional)
  • chopped scallion, to garnish (optional)
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DIRECTIONS

  • Preheat oven to 350 degrees; place soft bread cubes on an ungreased cookie sheet and put in the oven while it preheats (this will just make the soft cubes a little more done); remove when oven is done preheating.
  • In a large saucepan, bring butter, water and salt to a boil; remove.
  • Add milk and potato flakes, mix well.
  • Stir in 3 cups of croutons, celery and Hidden Valley mix.
  • Transfer to casserole dish and top with remaining croutons; bake at 350 degrees for 35-40 minutes.
  • *If using cheese, remove from oven and add cheese; return to oven until cheese is melted.
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