These stuffed baked potatoes start off plain then we stuff them with a creamy, cheesy, mashed potato filling.

Ingredients Russet potatoes, butter, sour cream, milk, ranch seasoning, salt, pepper, bacon, cheese, chives

Instructions · Preheat the oven to 375°F. · Scrub the potatoes thoroughly with a vegetable brush and pat dry. · Prick them a few times on all sides with the tip of a sharp knife.

Wrap each potato in foil. Place them on a baking sheet or shallow pan. Bake for 65-75 minutes, or until a sharp knife slides in and out easily.

Cut the potatoes in half. Scoop out the flesh leaving a ¼ inch all the way around. Combine the potato, butter, milk, sour cream, ranch seasoning, salt and pepper.

Stir and mash the filling until smooth. Next, stir in the cheese and bacon. Spoon the mixture into the potato shells. Arrange them on a baking sheet.

Bake the stuffed potatoes at 350°F for 25 minutes until heated through. Top with extra cheese and bacon and bake another 2-3 minutes until the cheese melts.

Garnish with chopped chives or green onions, serve and enjoy.