Ranch Stuffed Potatoes
Yield 8
INGREDIENTS:
4 large russet baking potatoes
1 (3 ounce) package cream cheese, softened
1/2 cup sour cream ( can use more)
1/2 (1 ounce) package Hidden Valley dry ranch dressing mix
1/4 cup butter
2 bacon slices, cooked and finely crumbled
1/2 cup shredded Swiss cheese
1/2 cup shredded cheddar cheese
salt and fresh ground black pepper, to taste
freshly grated Parmesan cheese
INSTRUCTIONS:—————————————
Preheat oven to 350 degrees F.
Place the potatoes on a baking sheet.
Bake for about 1 hour or until potatoes are tender; cool about 20-30 minutes (or until cool enough to handle).
Cut the potatoes in half lengthwise, then carefully scoop out the pulp leaving about 1/4-inch thick shell place the pulp in a large bowl.
Using an electric mixer beat the potato pulp with cream cheese, sour cream, dry Ranch dressing mix and butter until smooth.
Add in the bacon bits, both cheeses; mix to combine and season with salt and pepper to taste.
Evenly divide the mixture between the four potato shells.
Sprinkle tops with Parmesan cheese (any amount desired (at this point you can cover and chill until ready to bake).
Bake the potatoes in a 350 degrees F oven for about 15-20 minutes (if you have prepared and chilled the potatoes before hand you will have to bake a little longer to heat them).
Related posts:
- Twice-Baked Cheesy Ranch Potatoes
Kitten’s Twice Baked Freezer Potatoes (OAMC)
Fluffy Baked Garlic Parmesan Mashed Potatoes
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