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,

Southern Living

July 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note