Sinful Spuds

Sinful Spuds created by Junebug

This isn't even remotely 'gourmet', and it certainly doesn't qualify as 'healthy'. But it's so darned good that nobody will care! Well, nobody except the low-carbers. They might do you bodily harm if you put this on the table to tempt them... :)

Ready In:
1hr 25mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 350 degrees.
  • Scrub potatoes well and pat dry; dice (unpeeled-- don't you just love it?!?) into a 9" x 13" casserole dish.
  • If preparing a smaller amount, be sure to use a smaller baking dish; the potatoes should form a fairly'solid' layer on the bottom of the dish.
  • Sprinkle generously with seasoned salt and several grinds of black pepper, tossing several times as seasonings are added so that potatoes are evenly coated.
  • Cut butter into thin slivers and dot evenly over top of potatoes.
  • Note: The original recipe called for a whole stick of butter, but I find that makes it greasy-- using 4-5 tablespoons will provide enough to prevent sticking but not overdo.
  • Cover dish with foil and bake for 1 hour, or until potatoes are tender.
  • Combine sour cream and ranch dressing mix, stirring well.
  • Remove potatoes from oven when done; spread sour cream mixture evenly over all.
  • Sprinkle evenly with grated cheese; return to oven, uncovered, for 5-10 minutes, until cheese melts.
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RECIPE MADE WITH LOVE BY

@highcotton
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@highcotton
Contributor
"This isn't even remotely 'gourmet', and it certainly doesn't qualify as 'healthy'. But it's so darned good that nobody will care! Well, nobody except the low-carbers. They might do you bodily harm if you put this on the table to tempt them... :)"

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  1. Baking Bunny
    This was delicious, thanks for sharing!
  2. ratwoman
    This has a good flavor and is easy to make.
  3. Mrs.Khaylis
    I will be making these again!!! I am sometimes weary of the Ranch Dressing in the envelopes,because it can be so overpowering! Not in this recipe. We LOVED them! Thanks for such an easy sidedish!
  4. PanNan
    These potatoes were very tasty. Seasoning is just right. I did have a couple of problems with the texture, though. 1 hour was a little too long in my oven, They didn't burn, but they got too soft. Next time, I'll reduce the amount of sour cream by about half, and add it after the cheese is melted, to keep the cream from separating/curdling and keep the sour cream taste from overpowering the potato taste. It was very easy, and I will make it again.
  5. Denise
    These are delicious potatoes. I added sliced onion and used Essence in place of the seasoned salt. I served these with Montreal pepper marinated steaks and the creaminess of the potatoes was great with the spicy pepper and garlic of the steaks. Thanks for posting!
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