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Twice Baked Potatoes




Source of Recipe


Paula Deen Magazine, March/April 2007






List of Ingredients



• 2 large baking potatoes
  
• 1/4 cup butter
  
• 1/4 cup shredded Cheddar cheese
  
• 1 (3 oz) pkg cream cheese, softened
  
• 3 T sour cream
  
• 1 T dry ranch salad dressing and seasoning mix
  
• 2 slices bacon, cooked and crumbled
  






Instructions



1. Preheat oven to 425.
   
2. Wash potatoes and wrap in aluminum foil. Place on a small baking hseet, 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 and place in medium bowl, leaving a 1/4-inch-thick shell; set aside.
   
4. Preheat oven to 350. 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 prepared baking sheet. Bake 30 minutes, or until heated through.
   






Final Comments


Makes 2 servings