Here’s the scenario. You’ve a bunch of leftover boiled potatoes in your refrigerator and you’ve maxed out the desire for potato salad. (So I said it was a scenario, I didn’t say it could really happen). You had home fries for breakfast yesterday and you’ll have to have ‘em again tomorrow unless you do something with those Yukon Golds taking up valuable refrigerator space. Have I got a deal for you.
From Wall Drugs cookbook, this little number takes all of a minute to put together and after a mere 30 minutes in the oven, you’ll end up with the perfect potato to go with a grilled steak or just about anything for that matter.
Chunked up spuds, chopped green onions, shredded cheese and purchased ranch dressing result in a side dish that’s bound to please everyone. Up the anti by adding some chopped green chiles to the mix and you’ll have ‘em crying for more. There's only one teeny tiny little issue - what do I do with the leftovers?
Quick Ranch Potatoes (adapted from Wall Drugs Cookbook)
3 large boiled Red or Yukon Gold potatoes, cut into 1-1/2 inch pieces
1 bunch green onions, chopped
6 ounces chopped green chiles (optional)
1-1/2 cups shredded Monterey jack cheese
1 cup bottled Ranch dressing
Salt and coarse ground black pepper
Preheat oven to 350. Spray a gratin dish with cooking spray and set aside. In a large bowl combine potatoes, green onions, chiles if using, cheese and ranch dressing. Toss together well. Season with salt and pepper. Turn into casserole dish and bake for 30 to 35 minutes, until slightly golden on top and bubbling. Serves 4 to 6.
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