Ranch potatoes

These twice baked potatoes are courtesy of my M-I-L Jerrie. I adapted it by cutting out the actual refill of the potato skin and just putting the filling into a baking dish. She thinks this is horrible as the potato skin is her favorite part, but Kris and I would rather not eat the skin (I know it is packed with nutrients). This is a great way to add some extra flavor to your potatoes, and I typically eliminate the butter the recipe calls for to try to make it healthier.

Ingredients:
6-8 Russet Potatoes
1 pkg Hidden Valley Ranch Dip
¾ can evaporated milk (I use the fat free)
1 stick butter (I eliminate this - maybe add a little extra sour cream or milk in exchange)
Small sour cream container
Grated cheddar cheese
Salt/Pepper

Directions:
1. Bake the potatoes, cool, scoop out
2. Mix all ingredients (except cheese) with potatoes and stuff into skin, or a baking dish if you want a shortcut
3. Sprinkle with cheddar cheese
4 Bake at 350 until hot