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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 large baking potatoes |
1 (3-ounce) package cream cheese, softened |
3/4 cup sour cream |
1/2 (1-ounce) package ranch-style dressing mix |
2 tablespoons butter or margarine |
1/2 cup (2 ounces) shredded swiss cheese |
1/2 cup (2 ounces) shredded cheddar cheese |
1/2 teaspoon salt |
1/2 teaspoon pepper |
toppings: sour cream, crumbled bacon, chopped green onions |
Directions:
1. Place potatoes in a lightly greased aluminum foil-lined 15- x 10-inch jellyroll pan. Bake at 400° for 1 hour or until tender; cool 30 minutes.
2. Cut each potato in half lengthwise; carefully scoop out pulp into a large bowl, leaving a 1/4-inch-thick shell.
3. Beat pulp and next 8 ingredients at medium speed with an electric mixer until blended; spoon into shells.
4. Bake at 350° for 20 minutes. Serve with desired toppings.
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