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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 4/3 for larger potatoes). Remove skin from potatoes and mash into bowl. Stir in butter and 3 to 4 tablespoons of dip mixture. Spread in 8x10 baking pan, top with cheese and bake at 375 degrees for 25 minutes. Serves 4 to 6. |
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