Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Cheesy Stuffed Potatoes
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4 large baking potatoes |
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1 (3 ounce) package cream cheese, softened |
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¾ cup sour cream |
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½ (1 ounce) package Ranch-style dressing mix (1 ½ teaspoons) |
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2 tablespoons butter |
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½ cup (2 ounces) shredded Swiss cheese |
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½ cup (2 ounces) shredded cheddar cheese |
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½ teaspoon salt |
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½ teaspoon pepper |
Bake potatoes until done. Cook for half an hour, then cut in half and scoop out pulp, leaving shell intact.
Beat pulp and all ingredients on medium speed with an electric mixer until blended; spoon into shells.
Bake at 350 for 20 minutes. Serve with desired toppings (bacon bits, sour cream, chopped green onions).
NOTE: This is from the July 2002 issue of Southern Living, under "summer suppers.’ We really did like it! I froze half the potatoes and just baked half for us. I fried up some bacon, which I’d cut into small strips, and some fresh chives and topped them with those when I took them out of the oven. It would also work well just putting them in a casserole dish rather than stuffing the skins.