Creamy Stuffed Baked Potatoes

• 5 medium baking potatoes
• 1/4 cup butter, softened
• 2 cups shredded cheddar cheese, divided
• 3/4 cup sour cream
• 1 envelope ranch salad dressing mix
• 1 tablespoon minced chives
• 1 garlic clove, minced
• Crumbled cooked bacon and chopped green onion

1. Scrub and pierce potatoes. Bake at 375u0b0 for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.
2. In a large bowl, beat the pulp with butter. Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic. Spoon into potato shells. Sprinkle with remaining cheese.
3. Place on a
4. . Bake at 375 u0b0 for 15-20 minutes or until heated through. Top with bacon and green onion.

baking potatoes, butter, cheddar cheese, sour cream, salad dressing, chives, garlic, bacon

Taken from www.tasteofhome.com/recipes/creamy-stuffed-baked-potatoes/ (may not work)