Thursday, January 1, 2009

Stuffed Baked Potatoes

5 medium baking potatoes
1/4 cup butter, softened
2 cups (8 ounces) shredded cheddar cheese, divided
3/4 cup sour cream
1 envelope ranch salad dressing mix
1 tablespoon snipped chives
1 garlic clove, minced
Crumbled cooked bacon and chopped green onion
Directions: Scrub and pierce potatoes Bake at 375° for 1 hour or until tender. When cool enough to handle, 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 onions. Yield: 10 servings.

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