RED SKINNED POTATO SALAD WITH RANCH DRESSING RECIPES

Steps:

• Preheat oven to 425°F. Grease a 9×13-inch baking dish with olive oil or non-stick spray. Toss the potatoes with half of the olive oil and half of the seasoning mix and spread in the baking dish; place in oven.

• While the potatoes cook (without disturbing), toss the chicken in the remaining olive oil and seasoning mix and let sit. After 25 minutes, remove the potatoes from the oven and toss with the chicken.

• Spread out evenly in the pan and return to the oven for another 20–25 minutes, until chicken is cooked through and potatoes are crisp.

• Sprinkle the potatoes and chicken evenly with the cheese, crumbled bacon, and scallions and bake another 5–6 minutes, until cheese is melted. Top with sour cream or ranch dressing and serve warm.

Steps:

• Add everything except peas, cornstarch, water and parsley to your Instant Pot.
• Set to Slow Cook- 8 hours.
• When cook time is finished, Add frozen peas (they will thaw using the residual heat).
• Mix cornstarch and water to make a slurry and stir into the stew. Add as much or as little as needed to reach desired consistency.
• Garnish with Parsley and enjoy!