Fall Scoop
Chicken Bacon Ranch Twice Baked Potatoes
Ingredients
- 6 ea. Potato Skins, Medium, 200 Count
- 3 T Molly's Kitchen® Chicken Bacon Ranch Dip
- 2 T Cross Valley Farms® Homestyle Mashed Potatoes
- 1 T Glenview Farms® Shredded Sharp Cheddar Cheese
- 2 tsp. Fresh Chives, minced
- 2 tsp. Crème Fraîche
- Optional Monogram® Pastry Bag
- Optional 9/16" Star Decorating Tip
PREPARATION
- Mix together Chicken Bacon Ranch Dip and the Mashed Potatoes. Season with Kosher Salt and Black Pepper to taste.
- Fry the Potato Skins until golden brown
- Place the Potato Skins on a sizzle plate, and divide the Chicken Bacon Ranch Dip and Potato Mix among all the potatoes equally.
- Use a Piping Bag and large Star Tip for an improved look.
- Bake at 325° until the mix is hot (165°F), about 4-5 minutes.
- Sprinkle with the Shredded Cheddar as soon as they come out of the oven.
- Garnish with Crème Fraîche and Chives.
Recipe By Food Fanatics® Chef Maurizio Bussolino, CEC, Detroit, MI
Serves 2