fridgetonight

Products / Daisy

Loaded baked potato with ranch dip

A baked potato loaded with the creamy ranch dip becomes a complete weeknight meal. The dip's cheese and dried herbs do the seasoning work, so you just bake and top. Serve it hot with a simple salad on the side.

Serves 2. 50 minutes, 10 at the stove.

About 380 calories a serving, 5 g protein, 23 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

To buy

  • 2 large russet potatoes

From your shelf

  • 1 cup (8 oz) Daisy dip, creamy ranch, sour cream

Staples

  • to taste salt
  • to taste pepper
  • 1 tablespoon oil

  1. Heat the oven to 400°F [200°C]. Scrub 2 large russet potatoes under cold water and prick them all over with a fork. Rub each potato with 1 tablespoon oil and sprinkle with salt and pepper. Bake directly on the oven rack for 40 minutes until tender when pierced.
  2. When the potatoes are done, split them open lengthwise. Scoop 1/2 cup of the Daisy ranch dip into each potato and stir gently to warm and combine. Taste and adjust salt and pepper.

Note Swap the ranch dip for plain sour cream mixed with minced fresh chives if you prefer. Leftovers keep refrigerated for two days; reheat gently in the microwave. Serve with a simple green salad or raw vegetables on the side to round out the meal.

On the label

## Ingredients Cultured Cream, Sea Salt, Dried Garlic, Cheddar Cheese (pasteurized Milk, Cheese Cultures, Salt, Enzymes), Dried Onion, Spices, Dried Chives, Dried Parsley.

Daisy, milk/milk substitutes, serving 30 g. Ingredients as printed on the label.

More from Daisy

Other sour cream

Cooks as sour cream, ranch, dip. Half of it left? Use up the sour cream.

Had this in a photo? Cook with it Photograph your shelf