¼ cup butter softened
2 cups ( 8 oz.) shredded cheddar cheese divided
¾ cup of sour cream
1oz. or 3 tablespoons Roswell Buttermilk Ranch
Crumbled cooked bacon ( 5 slices)
Chopped green onions
Preheat oven to 400 degrees. Wash and dry potatoes. With a sharp knife cut a small slit in each potato and bake for 1 hour or until tender. Remove potatoes from oven and reduce oven temperature to 375 degrees. Cut each potato in ½ length wise and scoop out the pulp leaving a thin shell. In a large bowl beat with an electric mixer the pulp and butter. Stir in 1 cup of cheese, sour cream and Roswell Buttermilk Ranch. Spoon potato mixture back into potato shells. Sprinkle with remaining cheese.
Place on parchment lined baking sheet. Bake for 15-20 minutes or until heated through. Top with bacon and green onions.