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Creamy Stuffed Baked Potatoes

My mom gave me the recipe for these twice-baked potatoes, and I altered them by adding garlic, bacon and green onions. They're perfect for a potluck or even an elegant meal. My two boys absolutely love them! -Kristyn Drews, Omaha, Nebraska
  • Total Time
    Prep: 15 min. Bake: 1-1/4 hours
  • Makes
    10 servings

Ingredients

  • 5 medium baking potatoes
  • 1/4 cup butter, softened
  • 2 cups shredded cheddar cheese, divided
  • 3/4 cup sour cream
  • 1 envelope ranch salad dressing mix
  • 1 tablespoon minced 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 a thin slice off the top of each potato and discard. 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 onion.
Nutrition Facts
1 each: 247 calories, 14g fat (10g saturated fat), 48mg cholesterol, 424mg sodium, 22g carbohydrate (2g sugars, 2g fiber), 8g protein.
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