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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 Potatoes. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |