Game-Day Twice Baked Potatoes

This is a recipe I developed one Saturday when wanted something hearty to munch on while watching football (Roll Tide!). These go well with a six pack of beer and friends.

• Ready In: 1 hr 20 mins
• Serves: 8-10
• Yields: 20 halves

Ingredients

• 5  russet potatoes
• 16  ounces sour cream
• 1  ounce  ranch dip mix
• 2  cups cheddar cheese or 2  cups monterey jack cheese, mix
• 5  slices bacon, cooked & crumbled
• 2  green onions, sliced
•  salt
•  pepper

Directions

1. Bake potatoes, 400 degree oven 50 minutes- 1 hour.
2. While they are baking make Ranch dip according to packet and put in fridge.
3. Let potatoes cool to where you can handle them and cut in half.
4. Scoop out middle of potatoes (I used a melon baller) and put in a bowl. Place hollow skins back on baking sheet to be filled.
5. Take about 1/4 cup of the ranch dip ( more to taste but save some for dunking!) and mix into potatoes.
6. Also add half of the bacon crumbles, a handful of cheese and salt and pepper to taste. Should resemble loaded mashed potatoes right now.
7. Use Icecream scoop to load potato mixture back in to the skins.
8. Top with remaining green onions, bacon and top with the cheese.
9. Place back in the oven about 15-20 minutes until the cheese is melted.
10. Serve with the remaining Ranch dip.