Loaded Potatoes on the Half Shell #RSC
- 0.5 (6 ounce) package jumbo pasta shells, cooked according to package directions
- 2 lbs red potatoes, peeled cubed and boiled
- 1 ounce Hidden Valley Original Ranch Seasoning Mix
- 1 12 cups Greek yogurt (plus extra for topping)
- 1 large shallot, minced
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 cups shredded cheddar cheese
- 16 ounces bacon (fried crisp, and crumbled)
- 2 tablespoons chives
- 4 tablespoons butter
- Peel and cube two pounds of red potatoes, boil 15 minutes or until tender.
- Drain and set aside.
- Meanwhile, cook pasta according to package directions, drain and set aside.
- Fry 1 lb.
- bacon until crispy, when done, set onto paper towel to absorb excess grease.
- When cooled to touch, crumble and set aside.
- In small skillet saute 1 large minced shallot and 2 cloves of minced garlic in 2 tbsp of olive oil until transulent.
- When done combine shallot and onion mixture to 1 1/2 cups sour cream, stir until blended.
- Add one package of Hidden Valley Ranch Seasoning Mix to yogurt mixture and stir well.
- Mash potatoes, adding 2 tablespoons of butter, once mixed well, blend in yogurt mixture and ontinue blending until smooth.
- Grease a 13 x 9 baking dish, fill each shell with 1 tablespoon of potato mixture and lay side by side in baking dish.
- Top shells with shredded cheddar and then with crumbled bacon.
- Cut up the two remaining tablespoons of butter into small pieces and place on top of shells.
- Bake covered at 375 degrees for 30 minutes or until hot and cheese is bubbly.
- Top with a dollop of yogurt and sprinkle with chives.
- Enjoy.
jumbo pasta shells, red potatoes, mix, greek yogurt, shallot, garlic, olive oil, cheddar cheese, bacon, chives, butter
Taken from www.food.com/recipe/loaded-potatoes-on-the-half-shell-rsc-494853 (may not work)