Twice baked potatoes

Ingredients

• 4 russet potatoes, washed
• 1/2 stick salted butter, at room temperature
• 1/2 cup sour cream
• 1/4 cup ranch salad dressing
• 1 1/2 cups Cheddar or Jack cheese (or a mix of both)
• 1/4 cup whole milk
• Salt and pepper
• Optional: crumbled, fried bacon, green onions

Steps

1. 1Preheat the oven to 375 degrees.
2. 2Pierce each potato a few times with a fork. Wrap in a paper towel and microwave for 4-5 minutes (or use baked potato setting) until flesh is tender.
3. 3Slice off top layer of potato. Use a spoon (or I use a melon baller) to carefully scoop out the inside of the potato and drop the scoops into a mixing bowl. While scooping, be careful not to get too close to the edge of the potato to keep the shape intact. Lay the hollowed out potatoes, skin side down, on a baking sheet.
4. 4Slice the butter into cubes and drop into the bowl. Add the sour cream, Ranch dressing, milk, 1/2 cup cheese, with salt, and pepper, and mix until well-combined and of desired consistency. Stir in chopped green onions and bacon, if desired.
5. 5Fill each potato with the mixture. Top with additional cheese.
6. 6Bake for about 20 minutes, until the cheese is nice and melted and the potato is heated through.
7. 7Serve, and prepare to hear some “MMMMM”’s.