Ingredients

The following ingredients have 4 Servings
  • 8 large russet potatoes (cleaned and dried)
  • 4 oz whipped cream cheese
  • 1/2 cup plus 2 Tbsp butter (softened and divided )
  • 1 8 oz bottle buttermilk Ranch dressing
  • 1 8 oz sour cream
  • 10 slices bacon (cooked and crumbled)
  • 1/3 cup chopped chives or green onions (chopped)
  • 2 cups shredded Colby-Jack cheese (divided)
  • 1 tsp garlic salt
  • 1 tsp black pepper
  • 1 tsp onion powder

Instruction

  • Preheat the oven to 450°F. Wrap clean unpeeled potatoes in aluminum foil. Pierce the potatoes a couple of times with a fork. Place onto a baking sheet baking for 1-1 1/2 hours or until fork tender.
  • Remove the potatoes from the oven, unwrap and allow them to cool enough to handle. Lower the oven temperature to 350°F.
  • Place potatoes into a large mixing bowl, skins intact. Mash with a potato masher leaving the potatoes chunky.
  • Add cream cheese and 1/2 cup butter. Mix until both are melted.
  • To the potatoes add buttermilk dressing, sour cream, bacon, chives, 1 1/4 cup cheese, garlic salt, pepper and onion powder. Mix well. Reserve 2 Tbsp bacon crumbles and 1 Tbsp chopped chives for the top. Mix well.
  • Pour the potatoes into a buttered 12 x 8 inch baking dish. Sprinkle with remaining 3/4 cup cheese. Dot the top with 2 Tbsp butter.
  • Bake for 30-35 minutes until the top is golden.
  • Garnish with crumbled bacon and chives and serve.