This recipe was in the newspaper this morning. It looks so good, I thought I’d get the ingredients and make it this weekend. I’ll update this post later and let you know how good (or whatever) it is.
4 large baking potatoes
4 ounces cream cheese
1/4 cups light sour cream
1/2 medium yellow onion, finely chopped
1 cup shredded Cheddar cheese
3 ounces bacon bits
1/4 teaspoon salt
1/2 cup milk, scalded
1 ounce package dry ranch dressing mix
4 green onions, finely chopped
Wash and pierce potatoes in several places with a fork. Microwave on high 10 minutes until tender.
Preheat oven to 350. Grease an 11 x 7 inch baking pan.
To scald the milk, put milk in a saucepan over medium heat, and the second you see steam coming from the milk, remove it immediately from the fire. It is important to keep your eye on this milk so it does not burn.
Combine cream cheese and sourcream in a large bowl; beat until smooth. Add yellow onion, half the Cheddar cheese, half the bacon bits and salt. Mix well.
When potatoes are cool enough to handle, cut in half. Scoop out pulp and add to cream cheese mixture, using a fork to mix well. Stir in milk. Add dry ranch dressing.
Spread potato mixture in prepared pan. Bake, uncovered 30 minutes. Remove from oven, sprinkle with remaining Cheddar, remaining bacon bits and green onions. Bake 5 minutes longer, or until cheese melts.