Ingredients (12)
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baking potatoes washed, patted dry, pierce potato 6 – 8 times with fork 4 large
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sour cream ½ cup
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butter softened 4 tablespoons
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garlic minced ½ teaspoon
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grated cheese divided into ½ cup portion and ¼ cup portion ¾ cup
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buttermilk ¾ cup
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paprika for garnish
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black pepper
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green onions chopped 2
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bacon bits
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Garnish with Hidden Valley® Original Ranch® Dressing (optional)
Steps (7)
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1Preheat oven to 350°F.
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2Place potatoes on a large baking sheet. Bake potatoes for 1 to 1 ½ hours until done. Let cool 10–15 minutes.
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3Slice 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.
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4In a large bowl blend the following ingredients until well blended and creamy: Cooled potato flesh, 1 tablespoon Hidden Valley® Buttermilk Recipe Salad Dressing & Seasoning 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.
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5Fill skins with creamy mixture, then top with remaining ¼ cup cheese, green onions and bacon bits. Lightly sprinkle with paprika.
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6Bake filled skins until hot and cheese is melted, about 15–20 minutes.
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7Top 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.
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