Recipe Station

Preheat oven to 350° degrees.

Wash the potatoes and scrub off all the yucky stuff

Take your large baking sheet and place the potatoes on them and spray with non-stick spray

Bake 1 to 1-1/2 hours or until potatoes can be gently squeezed, indicating they are done.

In large mixing bowl, add butter, sour cream or cream cheese, pepper and Hidden valley Ranch powder. Mix well.

Add in the chopped onion (you don't have to add in the whole onion but I do)

Take the potatoes out of the oven and let cool. Once cooled, cut baked potatoes in half lengthwise, being careful to leave skins unbroken.

With large spoon, scoop out the inside of potatoes, leaving a thin layer of potato attached to the inside of the skin and place potato skin shells, skin side down, on the baking sheet used to bake the potatoes.

Put scooped out potato in mixing bowl as you remove it and mix to combine with butter mixture, adding in the milk as needed to make potatoes the consistency of slightly stiff mashed potatoes.

Add in a little more or less milk to get the final desired consistency.

Spoon and press potato mixture into each half potato shell and place the filled shell back onto baking sheet. Sprinkle with shredded cheese and place in the oven for 5 minutes or after the cheese has melted. There you have it “Twice baked potatoes”, hot and ready to serve!

Written by: Brydie C.