Ingredients
5 medium baking potatoes1/4 cup butter, softened2 cups shredded cheddar cheese, divided3/4 cup sour cream1 envelope ranch salad dressing mix1 tablespoon minced chives1 garlic clove, mincedCrumbled cooked bacon and chopped green onion
Preparation
Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.
In a large bowl, beat the pulp with butter. Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic. Spoon into potato shells. Sprinkle with remaining cheese.
Place on a baking sheet. Bake at 375 ° for 15-20 minutes or until heated through. Top with bacon and green onion.
