Nina’s Cheesy Twice Baked Potatoes

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.

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