contributed by Nina Hauke
Ingredients:
Idaho Baking Potatoes
Butter
Sour Cream
Ranch Dressing
…Mozzerella Cheese (shredded)
Cheddar Cheese (shredded, I use the smallest holes so it’s “delicate”)
Salt
Pepper
Garlic Powder
Onion Powder
Directions:
1) Scrub potatoes really well, using a clean dish brush or scrubbie pad.
2) Bake in a 375 F oven for about 1 hour, until done (knife inserts easily).
3) Cool potatoes for 10-15 minutes, until you can handle them w/o burning yourself.
4) Cut potatoes in 1/2, lengthwise. Place on cookie sheet.
5) Scoop out the “meat” of the potatoes into a large bowl.
6) Add butter, sour cream, ranch dressing, mozzerella cheese, salt, pepper, garlic powder and onion powder to taste ( “by eye”). Mix well.
7) Spoon potato mixture into potato shells. Sprinkle cheddar cheese on top.
8) Bake in 375 F oven for 20 minutes.
9) Turn on broiler, place potaotes under broiler for 3-4 minutes, or until tops are golden brown.
10) ENJOY! 🙂
Notes:
1) There are not quantities listed as I cook mostly by “eye” or “to taste”, sorry if this is confusing.
2) The twice baked potatoes are 100% edible, including the skins IF you have cleaned them correctly.
