Stuffed Baked Potatoes
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5 medium baking potatoes
1/4 cup margarine, 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 onions
Bake potatoes at 400 degrees for one hour or until tender. Reduce heat to 375 degrees. Cut each potato in half lengthwise. Scoop out the pulp, leaving a thin shell. In a bowl, beat the pulp with margarine. Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic. Spoon into potato shells. Sprinkle with remaining cheese.
Place on baking sheet. Bake for 15 to 20 minutes or until heated through. Top with bacon and green onions. Makes 10 servings.
Judith A. Taylor