Recipe by Kittencal@recipezazz
These are very good, you can double the recipe. Prep time does not include baking the potatoes.
Top Review by whtbxrmom
I had left over baked potatoes from bunco night. So I made these to go with our chicken for dinner tonight. I used either low fat or no fat versions of most the ingredients. I stopped and filled a couple of the potatoes before I added the bacon so the vegetarians members of our family could have some and then added the bacon to the remaining filling before stuffing the rest. They were enjoyed by all. In fact DD liked them better than the main dish!
- 4 large russet baking potatoes
- 1 (3 ounce) package cream cheese, softened
- 1⁄2 cup sour cream (can use more)
- 1 ounce dry ranch dressing mix, hidden valley preferred (use only half)
- 3 tablespoons butter
- 1⁄2 cup bacon, cooked and crumbled
- 1⁄2 cup swiss cheese, shredded
- 1⁄2 cup cheddar cheese, shredded
- parmesan cheese
- salt and pepper
Directions See How It's Made
- Set oven to 400°F.
- Place the potatoes on a baking sheet; bake for about 1 hour or until potatoes are tender; cool about 20-30 minutes (or until cool enough to handle).
- Cut the potatoes in half lengthwise, then carefully scoop out the pulp (leave about 1/4-inch thick shell place the pulp in a large bowl.
- Using an electric mixer beat the potato pulp with cream cheese, sour cream, dry Ranch dressing mix and butter until smooth.
- Add in the bacon bits, both cheeses; mix to combine and season with salt and pepper to taste.
- Evenly divide the mixture between the four potato shells.
- Sprinkle tops with Parmesan cheese (any amount desired).
- At this point you can cover and chill until ready to bake.
- Bake the potatoes in a 350°F oven for about 15-20 minutes (if you have prepared and chilled the potatoes before hand you will have to bake a little longer to heat them).