Wash and dry the baking potatoes.
Coat the outside of
Slice baked potatoes lengthwise. Scoop flesh of potatoes into a large bowl. Place the skins on a baking sheet. Add the butter to the potatoes and mix well. Add the Ranch flavor mix to potatoes and mix well. Spoon equal amounts of potato mix back into the skins and bake for 10 minutes at 375\u00b0.
Bake potatoes and cook broccoli.
Mash overcooked broccoli, then mash scooped out interior of baked potatoes.
Thin with a little milk and season with salt and pepper.
Add broccoli to potatoes and mix well.
Repack potato skins and sprinkle with cheese.
Bake until hot.
Cut hot, baked potatoes in half lengthwise.
Scoop out potatoes; leave skins intact to restuff.
Beat potatoes, cottage cheese, milk, onion and Cheddar cheese.
Spoon mixture back into skins.
Sprinkle with paprika and parsley flakes.
Bake 10 minutes at 375\u00b0, until golden.
Cut tops of baked potatoes (lengthwise) and scoop out potatoes.
Mash potatoes with 1 cup sour cream, onion, salt and dried chives.
Fill skins with potato mixture and bake 15 minutes at 400\u00b0.
Cut baked potatoes lengthwise. Scoop out potato.
Mash with ingredients.
Place back in potato shell. Sprinkle with paprika. Place in oven at 400\u00b0 for 20 minutes.
Bake the potatoes in a 400 degree oven
Bake potatoes in a 375 degree oven
crub baking potatoes. Pierce skin with a fork once or twice. Bake
Bake potatoes in oven at 375\u00b0
Prepare potatoes according to package directions, using only milk, instead of water.
Let set up a few minutes.
Add sour cream, 6 oz. of cheese and bacon bits.
Put entire mixture into buttered 9 x 13 x 2-inch pan.
Top with remaining cheese and sprinkle with paprika.
Bake at 350\u00b0 for 20 to 25 minutes.
Prepare 8 servings of instant mashed potatoes.
Into that beat an 8 ounce package of cream cheese.
Add egg and dry onions to potato mixture.
Place in ungreased casserole dish.
Top with Parmesan or Cheddar cheese.
Bake 30 minutes in 350\u00b0 oven.
Cook and mash potatoes, beat in rest of ingredients.
Top with 2 Tbsp. melted butter and 1/2 c. shredded Cheddar cheese.
Bake at 350\u00b0 for 35 minutes in buttered 2 qt. casserole dish.
Preheat oven to 350\u00b0F.
Clean and scrub baking potatoes.
Pierce skin with a fork once or twice.
Bake at 350\u00b0F 1 hour or until tender.
Let potatoes cool slightly.
Cut baked potatoes in half and scoop out within 1/4 inch of edge.
Mash with milk, green onions, s&p, and butter.
Stuff shells with mashed potato.
Sprinkle tops with cheeses (and bacon if used).
Place on a baking sheet and bake at 350\u00b0 for 15 minutes or until cheese is melted.
Serve with sour cream.
Cut hot baked potatoes in half.
Scoop out insides; reserve shells.
In large bowl, with electric mixer, beat potatoes and spread until creamy.
Gradually beat in milk; stir in onion, salt and pepper.
Spoon mixture into reserved shells.
Sprinkle with cheese.
Arrange in baking dish.
Bake at 375\u00b0 for 20 to 25 minutes or until heated through.
Sprinkle with paprika and serve.
Cut hot baked potatoes in half, scoop out insides, reserving shells.
In large bowl, beat potatoes and margarine until creamy. Gradually beat in milk; stir in onion, salt and pepper.
Spoon mixture into reserved shells and sprinkle with cheese.
Arrange in baking dish and bake at 375 F for 20-25 minutes or until heated through.
Sprinkle with paprika and serve.
Scrub the best sized 12 potatoes in the bag. Poke each
Cut potatoes in half prior to baking
Cut potatoes in half lengthwise and hollow out potatoes, saving skins. Beat inner part of potatoes and add other ingredients, beating well. Re-stuff potatoes and bake for 1/2 hour at 350\u00b0.
Cut hot baked potatoes in half.
Scoop out