This recipe came from Paula Deen's magazine from March/April 2008. I made them for Easter, Christmas, and many times in between. You can't loose with ingredients like cream cheese, bacon, and cheese! (The recipe says it serves two, but I always double or triple everything because people will chow down on these!)
2 large baking potatoes
1/4 c. butter
1/4 c. shredded cheddar (When is 1/4 cup of cheese ever enough for anything?)
3 oz. cream cheese, softened
3 T. sour cream
1 T. dry ranch salad dressing seasoning mix
2 slices bacon, cooked and crumbled
Preheat oven to 425.
Wash potatoes and wrap in foil. Place on a baking sheet and bake for about 1 hour or until tenter. Allow to cool until easy to handle.
Cut in half and scrape out pulp of potatoes and place in med bowl, leaving a 1/4" thick shell. Set aside
Preheat oven to 350. Lightly grease baking sheet.
In a medium bowl, combine potato pulp, butter, and remaining ingredients. Mash with a fork to combine. Spoon potato mixture into potato shells; place on prepared baking sheet. Bake 30 minutes or until heated through.