Twice Baked Potatoes

(Makes 2 servings)

2 large baking potatoes
1/4 Cup butter
1/4 Cup shredded Cheddar cheese
1 (3 oz.) package cream cheese, softened
3 Tbsp. sour cream
1 Tbsp. dry ranch salad dressing and seasoning mix
2 slices bacon, cooked and crumbled

1) Preheat oven to 425 degrees.
2) Wash potatoes and wrap in foil. Place on a small baking sheet, and bake 1 hour, or until tender. Allow potatoes to cool until easy to handle.
3) Cut off top one-third of potatoes lengthwise, and discard. Scoop out pulp of potatoes and place in a medium bowl, leaving a 1/4-inch-thick shell; set aside.
4) Preheat oven to 350 degrees. Lightly grease a small baking sheet.
5) In a medium bowl, combine potato pulp, butter, and remaining ingredients. Mash with a fork to combine. Spoon potato mixture into potato shells; place on prepared baking sheet. Bake 30 minutes, or until heated through.

(From: Cooking with Paula Deen magazine, March/April 2007)