5 medium baking potatoes
1/4 cup butter
2 cups shredded cheddar cheese, divided into 1-cup portions
3/4 cup sour cream with chives
1 envelope Ranch salad dressing
1 tsp minced garlic
1 regular pack of your favorite bacon (I 8-oz container real bacon bits)
1 gallon size Ziploc bag.
1) If using packaged, fresh bacon fry until extra crispy. Remove bacon and wick off grease with paper towels. Crumble bacon into "bits" size and set aside for later. 2) Bake potatoes at 400°F for 1 hour or until tender. Reduce heat to 375. Cut off 1/4 of potato; this can be used for excess filling or discarded. Scoop out p
3) With mixer, mix bacon, 1 cup of cheese butter, sour cream, Ranch dressing, garlic until smooth.
4) Fill the Ziploc bag with the potato filling. Cut a corner from the bottom of bag and fill potato skins.
5) Sprinkle the other cup of cheese over top of the potatoes and put in oven at 375°F for 20 min. Serve.
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