Baked Potato Stuffing

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“This is courtesy of the Hidden Valley Original Ranch Salad Dressing & Seasoning Mix Contest hosted at our local fair last week. This was the first place winning recipe. With the holidays around the corner, I thought it was a perfect time to post. This is always a huge hit and I always get asked for the is sooo easy and very flavorful; you don't really need gravy over these potatoes. When I double this for a larger crowd, this fits nicely in a 13x9 casserole dish.”

Ingredients Nutrition

  • 3 cups water
  • 34 cup butter
  • 1 12 cups milk
  • 3 cups instant potato flakes
  • 3 12 cups unseasoned soft croutons (I've even used potato bread bread cubes) or 3 12 cups bread cubes, divided (I've even used potato bread bread cubes)
  • 34 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)


  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.

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