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Cheesy Stuffed Potatoes

Yield Makes 8 servings


  • 4 large baking potatoes
  • 1 (3-ounce) package cream cheese, softened
  • 3/4 cup sour cream
  • 1/2 (1-ounce) package Ranch-style dressing mix
  • 2 tablespoons butter or margarine
  • 1/2 cup (2 ounces) shredded Swiss cheese
  • 1/2 cup (2 ounces) shredded Cheddar cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Toppings: sour cream, crumbled bacon, chopped green onions

How to Make It

  1. Place potatoes in a lightly greased aluminum foil-lined 15- x 10-inch jellyroll pan. Bake at 400° for 1 hour or until tender; cool 30 minutes.

  2. Cut each potato in half lengthwise; carefully scoop out pulp into a large bowl, leaving a 1/4-inch-thick shell.

  3. Beat pulp and next 8 ingredients at medium speed with an electric mixer until blended; spoon into shells.

  4. Bake at 350° for 20 minutes. Serve with desired toppings.