Cheesy Stuffed Potatoes

Ingredients

• 4 large baking potatoes 
• 2 tablespoons butter 
• 8 servings toppings: cream sour crumbled chopped
• 3 ounce cream cheese softened
• 0.5 teaspoon pepper 
• 1 ounce dressing mix ranch-style
• 0.5 teaspoon salt 
• 2 ounces cheddar cheese shredded
• 0.8 cup cup heavy whipping cream sour
• 2 ounces swiss cheese shredded

Equipment

• bowl
• frying pan
• oven
• hand mixer
• aluminum foil

Directions

1. Place potatoes in a lightly greased aluminum foil-lined 15- x 10-inch jellyroll pan.
2. Bake at 400 for 1 hour or until tender; cool 30 minutes.
3. Cut each potato in half lengthwise; carefully scoop out pulp into a large bowl, leaving a 1/4-inch-thick shell.
4. Beat pulp and next 8 ingredients at medium speed with an electric mixer until blended; spoon into shells.
5. Bake at 350 for 20 minutes.
6. Serve with desired toppings.