| | Directions | | Heat oven to 375°. In 13x9" glass baking dish, stir together both sauce mixes (from potato boxes), the dressing mix, boiling water and half-and-half with wire whisk. Stir in both pouches of potatoes and the bell pepper. Bake uncovered 35 minutes or until potatoes are tender. Top with onions; bake 10 minutes longer. Sprinkle with parsley before serving. |
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| Ingredients | | - |  | 2 packages scalloped potatoes |
| - | | 1 package ranch salad dressing and seasoning mix |
| - | | 3 1/2 cups boiling water |
| - | | 2 cups half-and-half |
| - | | 3/4 cup chopped red bell pepper |
| - | | 1 can French fried onions |
| - | | 2 tablespoons chopped fresh parsley, if desired |
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