5 large baking potatoes
1/2 c. sour cream
1/2 c. Ranch dressing
2 to 4 Tbsp. heavy whipping cream (half and half can be used)
salt and pepper to taste
1 c. shredded Cheddar cheese
2 pieces bacon, cooked and crumbled
Bake the potatoes until done, which is usually about an hour on 350 degrees.
If you want the potato skin to stay hard and firm, do not wrap in
aluminum foil to bake. They are a lot easier to make if the skin is
hard; however, if you wrap them in foil, the skin will be soft, but
much more edible. It's just a personal preference either way. When
the potatoes are done, hold one in a towel and cut the top off.
Scoop the potato pulp out and into a mixing bowl. After you have all
the pulp out, add the sour cream, Ranch dressing, whipping cream and
then salt and pepper to taste. Place the potato mixture back into
the skin; sprinkle with Cheddar cheese and bacon bits.
Note: I usually do one extra potato, just in case the skin falls
apart and also to make them bigger so you end up with 4 Twice Baked
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