Ingredients

The following ingredients have 12 Servings
  • 6 large Russet Baking Potatoes
  • 3 Tbsp butter
  • 1/2 cup cream
  • 1/3 cup sour cream
  • 1/2 tsp salt
  • pepper to taste
  • 12 oz . medium or mild cheddar cheese ((about 3 cups))
  • Season salt
  • 8-10 slices bacon (, cooked and crumbled)
  • 6 green onions (, chopped (chives work also))
  • 1 recipe Ranch Dressing (, recipe follows)
  • 1 heaping Tbsp ranch seasoning mix
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup milk

Instruction

  • Wash and scrub potatoes, poke each one several times with a fork. Place in oven and bake 400 degrees for 65-70 minutes, or until soft when squished (I don't ever preheat the oven, I don't think it's necessary).
  • Remove baked potatoes from oven (reduce oven temperature to 350 degrees), slice potatoes in half lengthwise and scoop out flesh into a large mixing bowl, leaving about 1/4 inch of flesh so potato maintains it's shape. Place potato skins on a baking sheet.
  • Add butter to hot potato flesh in mixing bowl and mash potatoes with a potato masher until no longer chunky. Add in cream, sour cream, salt and pepper and beat potato mixture with an electric mixer until potatoes are smooth and fluffy about 2 - 3 minutes (Note: if you like your potatoes any thinner just add a little bit of milk a few tablespoons at a time to reach desired consistency).
  • Fill potato skins with mashed potatoes and smooth out tops with a spoon. Sprinkle filled potatoes with cheddar cheese. Sprinkle each potato with about 1/8 tsp season salt (you could do more or less to your taste) and fresh ground pepper to taste. Bake filled potatoes for 15 - 20 minutes (depending on how gooey or crisp you like your cheese).
  • Remove from oven, sprinkle potatoes with crumbled bacon and chopped green onions, and drizzle with ranch dressing. Serve immediately.