Ingredients
4 large baking potatoes (about 2-1/4 pounds)3 ounces cream cheese, softened2 tablespoons whole milk1 envelope (1 ounce) ranch salad dressing mix1-1/2 cups mashed potatoes1/4 cup shredded cheddar cheese
Preparation
Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 13-15 minutes or until tender, turning several times. Let stand for 10 minutes.
Meanwhile, in a small bowl, combine cream cheese and milk until smooth; beat in salad dressing mix. Add mashed potatoes and mix well.
Cut a thin slice from the top of each potato; scoop out pulp, leaving a thin shell. Add pulp to the cream cheese mixture and mash. Spoon into potato shells. Top with cheese.
Place two potatoes on a microwave-safe plate. Microwave, uncovered, on high for 3-1/2 to 4-1/2 minutes or until heated through. Place remaining potatoes on a baking sheet. Freeze overnight or until thoroughly frozen; transfer to a freezer bag. May be frozen for up to 3 months.
To use frozen potatoes: Place potatoes on a microwave-safe plate. Microwave, uncovered, at 50% power for 8-9 minutes or until heated through.
