Creamy Stuffed Baked Potatoes

1. 1

   Scrub and pierce potatoes. Bake at 375u00b0 for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.

2. 2

   In a large bowl, beat the pulp with butter. Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic. Spoon into potato shells. Sprinkle with remaining cheese.

3. 3

   Place on a

4. 4

   . Bake at 375 u00b0 for 15-20 minutes or until heated through. Top with bacon and green onion.

* Per serving · 4 servings · Values may vary.

No additional tips available.