So I’m going to apologize for lack of pictures in this post, I was meal prepping and cleaning so it was crazy and at the end i was over dishes so. I was also snapping my progress but forgetting to save the pictures. It was a night okay 🤦🏼♀️
But I had to share this recipe! With Thanksgiving coming up it’s an easy side to bring or if you’re like me and working retail the week will be long and crazy, so you need a quick but filling food to throw in your works microwave.
I started off with 6 russet potatoes. I didn’t peel them, but I did scrub them a scouring sponge before cutting them.
After cutting them into chunks I let them boil in salted water until they floated and could be cut in half easily.
After draining them I put a package of Hidden Valley Ranch Seasoning and a little bit of milk (I didn’t measure but I’d say about 3/4 cup) on them and started to mash.
* At this point I turned on my oven to 350 degrees.
I then added half a block of Philadelphia Cream Cheese. And stirred that in.
Since those were my major flavors I sprinkled in salt, pepper, and garlic powder to my preferred taste.
After I got the taste I wanted I added 2 Large Eggs. These provide no flavor but will bind the potatoes together.
And to be extra I tossed in a handful of shredded Kraft Four Cheese Mexican Blend and mixed it in to be a bit thicker.
On half of them I chopped up some green onions and threw them on top, but my child is picky AF and this is something without the onions he actually will eat.
I baked the cups for about 35 minutes.
I added more of that shredded cheese to the top and put them back in the oven for 10 minutes!
You can add a spoon of sour cream or some butter to the top and enjoy. 😋
*I ate 2 last night and put the rest in freezer bags with a paper towel inside so I can take them to work this week or to warm up on nights I’m off late.