Makes: 4 potatoes
4 medium baking potatoes
1/4 c. ranch dressing
1/4 c. sour cream
2 T. chopped green onion
1 c. (4 oz.) cheddar cheese, shredded
Wash potatoes and prick several times with a fork. Bake in the microwave until soft (if cooking all 4 potatoes together, approximately 10 minutes on high). Cut off a thin slice from the top of each potato. Discard tops; scoop out centers and place in a medium bowl, leaving 1/8-inch thick shells. Add dressing, sour cream and green onion to the bowl and mash until fluffy. Spoon into shells. Place in a greased shallow baking dish. Bake at 400 degrees for 15 minute. Top with cheese and bake 5 minutes more or until heated through.
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Tips: These were a great twist on a traditional baked potatoes, especially with steak. Make sure your potatoes are fully cooked and soft before you try to scoop out the insides. If you don't, the potato will be very hard and you will most likely rip the skin. If this does happen just place the skin in the baking dish and put the mashed part on top. I also shared this recipe at Ann Kroeker's Food on Friday.
Recipe adapted from Kraft Food & Family, Winter 2008