Twice-Baked Cheesy Ranch Potatoes

Ingredients:

1 medium baking potato per person

Sour cream

Ranch seasoning

Cheddar cheese, shredded + additional shredded cheese for topping

1 Tblsp. butter per potato, softened but not melted

Milk

Crumbled bacon (optional)

Sliced green onions (optional)

Preparation:

1. Bake potatoes, either in microwave (easiest) or in the oven.

2. Allow potatoes to cool, but do not disturb the skins.

3. Once potatoes are cool, cut each potato in half lengthwise.

4. Using a spoon, gently scoop out the inside of each potato half, being careful to leave enough potato "in" the skin to keep the potato half somewhat rigid.

5. Put all of the potato flesh into a mixing bowl.

6. Add sour cream, seasoning, cheese and butter to the potatoes, to taste. Mix together with a hand or stand mixer. If the mixture is too thick to mix smoothly, add a little milk until potato mixture is still thick, but smooths out.

7. Add additional seasonings, sour cream and cheese, to taste.

8. Gently spoon potato mixture into potato halves, heaping them slightly.

9. Place potato halves into casserole dish.

10. Top potato halves with remaining cheese. Sprinkle on bacon and/or green onions, if desired.

11. Cover casserole dish with foil, being careful to not let the foil touch the tops of the potatoes.

12. Bake in 325-degree oven for approximately 20 minutes, then check to make sure potatoes are heated through.

13. Once potatoes are heated through, remove foil and let the tops brown, about 3-4 minutes.