Loaded Twice Baked Potatoes

Ingredients

• 6 large Russet Baking Potatoes
• 3 Tbsp butter
• 1/2 cup cream
• 1/3 cup sour cream
• 1/2 tsp salt
• Pepper to taste
• 12 oz. medium or mild cheddar cheese
• Season salt
• 8-10 slices bacon, cooked and crumbled
• 6 green onions, chopped, chives work also
• 1 recipe Ranch Dressing, recipe follows
• 1 heaping Tbsp ranch seasoning mix
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup milk

Directions

1. Give the potatoes a good wash and scrub, then prick each potato several times with a fork. Put them in the oven and bake at 400 degrees for 65-70 minutes, until they feel tender when gently squeezed. You do not need to preheat the oven for this.
2. Take the baked potatoes out of the oven and lower the oven temperature to 350 degrees. Cut the potatoes in half lengthwise, then spoon the flesh into a large mixing bowl, leaving about 1/4 inch behind so the skins stay sturdy. Set the hollowed potato skins on a baking sheet.
3. Drop the butter into the hot potato flesh and mash with a potato masher until the lumps are gone. Add the cream, sour cream, salt and pepper, then use an electric mixer to whip the potatoes until smooth and light, about 2 – 3 minutes. If you want the filling looser, mix in milk a few tablespoons at a time until it is where you like it.
4. Spoon the mashed potatoes back into the skins, then smooth the tops with a spoon. Scatter cheddar cheese over the filled potatoes. Add about 1/8 tsp season salt to each potato, along with fresh ground pepper to taste.
5. Bake the filled potatoes for 15 – 20 minutes, depending on whether you want the cheese softer and melty or more crisp. Pull them from the oven, then finish with crumbled bacon, chopped green onions and a drizzle of ranch dressing. Serve immediately.