Twice Baked Potatoes

From Cooking with Paula Deen, Mar/Apr 2007

  1. 2 large baking potatoes
  2. 1/4 cup butter
  3. 1/4 cup shredded Cheddar cheese
  4. 1 (3-ounce) package cream cheese, softened
  5. 3 tablespoons sour cream
  6. 1 tablespoon dry ranch salad dressing and seasoning mix
  7. 2 slices bacon, cooked and crumbled
  1. Preheat oven to 425°F.
  2. Wash potatoes and wrap in aluminum foil. Place on a small baking sheet, and bake 1 hour, or until tender. Allow potatoes to cool until easy to handle.
  3. Cut off top one-third of potatoes lengthwise, and discard. Scoop out pulp of potatoes, leaving a 1/4-inch-thick shell; set aside.
  4. Preheat oven to 350°F. Lightly grease a small baking sheet.
  5. In a medium bowl, combine potato pulp, butter, and remaining ingredients. Mash with a fork to combine. Spoon potato mixture into potato shells; place on a baking sheet. Bake 30 minutes, or until heated through.
Makes 2 servings