Cheesy Stuffed Potatoes

Recipe from

Southern Living


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


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.

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

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

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


Kelsey Corbin, Kansas City, Missouri,

July 2002
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