Baked Potato Stuffing

Name: Baked Potato Stuffing
Ingredients: 3 cups water; 3/4 cup butter; 1 1/2 cups milk; 3 cups instant potato flakes; 3 1/2 cups unseasoned soft croutons (I've even used potato bread bread cubes) or 3 1/2 cups bread cubes, divided (I've even used potato bread bread cubes); 3/4 cup celery, finely chopped; 1 (1 ounce) package hidden valley ranch dressing mix (dressing mix, not dip mix); shredded cheese, any kind, I've used a mix of cheddar and Monterey Jack (optional); chopped scallion, to garnish (optional)

9 ingredients

6 steps

Ingredients

3 cups water
3/4 cup butter
1 1/2 cups milk
3 cups instant potato flakes
3 1/2 cups unseasoned soft croutons (I've even used potato bread bread cubes) or 3 1/2 cups bread cubes, divided (I've even used potato bread bread cubes)
3/4 cup celery, finely chopped
1 (1 ounce) package hidden valley ranch dressing mix (dressing mix, not dip mix)
shredded cheese, any kind, I've used a mix of cheddar and Monterey Jack (optional)
chopped scallion, to garnish (optional)

Directions

1

Preheat oven to 350 degrees; place soft bread cubes on an ungreased cookie sheet and put in the oven while it preheats (this will just make the soft cubes a little more done); remove when oven is done preheating.
2

In a large saucepan, bring butter, water and salt to a boil; remove.
3

Add milk and potato flakes, mix well.
4

Stir in 3 cups of croutons, celery and Hidden Valley mix.
5

Transfer to casserole dish and top with remaining croutons; bake at 350 degrees for 35-40 minutes.
6

*If using cheese, remove from oven and add cheese; return to oven until cheese is melted.