Ingredients for Baked Potato Stuffing
- 1/2 cup water
- 1/2 cup (1 stick) butter
- 1 cup milk
- 4 cups instant potato flakes
- 4 cups bread cubes
- 1 cup chopped celery
- 1 (1 ounce) packet Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions or scallions
- 1 teaspoon salt
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How to Make Baked Potato Stuffing
- Preheat oven to 350°F (175°C).
- Spread 4 cups of bread cubes on an ungreased baking sheet and toast in the preheating oven for 5-7 minutes, until lightly golden.
- Remove from oven and set aside.
- In a large saucepan, melt 1/2 cup (1 stick) of butter over medium heat. Add 1/2 cup of water and 1 teaspoon of salt. Bring to a simmer.
- Reduce heat to low, stir in 1 cup of milk and 2 cups of instant potato flakes. Cook, stirring constantly, until the mixture is thickened and smooth (about 2-3 minutes).
- Stir in 3 cups of toasted bread cubes, 1 cup chopped celery, and 1 packet (1 ounce) of Hidden Valley Original Ranch Salad Dressing & Seasoning Mix.
- Pour the mixture into a greased 13x9 inch casserole dish.
- Top with the remaining 1 cup of toasted bread cubes.
- Bake at 350°F (175°C) for 35-40 minutes, or until golden brown and heated through.
- If desired, remove from oven during the last 5 minutes of baking, sprinkle with 1 cup of shredded cheddar cheese, and return to oven until the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
3g
Fat
60g
Carbs
8g
