6 russet potatoes
8 oz. sour cream
1 pkg. powdered ranch dip mix
1/4 cup butter
2 oz shredded cheddar cheese 

Stir together dip mix and sour cream. Wash potatoes, poke approx. 5 fork holes in each one and wrap each in a paper towel.

Bake each in microwave on high for three minutes, turn and bake for 3 more minutes. (Increase time to 4/4 for larger potatoes). Slip potato from end to end and scoop out potatoes. Set skin to the side to be refilled. In bowl combine potatoes, butter and sour cream mixture. Refill potato skins, top with cheese and bake at 375 degrees for 25 minutes.

Serves 4-6

Shortcut: Instead of refilling potato skins, put in baking pan and top with cheeses to bake. Or use instant potatoes and put in baking pan and top with cheeses and bake.
Healthy Tip: Use reduced fat or fat free sour cream and reduced fat or fat free shredded cheddar cheese.