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baking potatoes washed, patted dry, pierce potato 6 – 8 times with fork
4 large
1 tablespoon
sour cream
½ cup
butter softened
4 tablespoons
garlic minced
½ teaspoon
grated cheese divided into ½ cup portion and ¼ cup portion
¾ cup
buttermilk
¾ cup
paprika for garnish
black pepper
green onions chopped
2
bacon bits
For safe meat preparation, reference the USDA website.
Preheat oven to 350°F.
Place potatoes on a large baking sheet. Bake potatoes for 1 to 1 ½ hours until done. Let cool 10–15 minutes.
Slice potatoes in half lengthwise. Using a spoon, carefully scoop out flesh leaving ¼-inch of potato on the skins. Return potato skins to baking sheet and set aside.
In a large bowl blend the following ingredients until well blended and creamy: Cooled potato flesh, 1 tablespoon Hidden Valley® Restuarant-Style Dressing & Recipe Mix, ½ cup sour cream. 4 tablespoons butter softened, ½ teaspoon garlic minced, ½ cup grated cheese, ¾ cup buttermilk, Pinch of black pepper. Taste and adjust seasonings, if needed.
Fill skins with creamy mixture, then top with remaining ¼ cup cheese, green onions and bacon bits. Lightly sprinkle with paprika.
Bake filled skins until hot and cheese is melted, about 15–20 minutes.
Top with Hidden Valley® Original Ranch® Dressing, if desired.
Tips:
Prepare potatoes and let cool. Wrap each potato in Glad® Press'n Seal® and place in a Glad® Freezer Zipper Bag. Freeze for use at another time.
To cook frozen potatoes: Preheat oven to 350°F. Place potatoes on baking sheet and loosely cover with aluminum foil. Bake about 45 minutes. Uncover and bake an additional 15–20 minutes or more until potatoes are hot, let cool then fill as above.
