- 4 large baking potatoes
- 1 (3 ounce) package cream cheese, softened
- 2 tablespoons milk
- 1 (1 ounce) package ranch salad dressing mix
- 1 1/2 cups mashed potatoes
- 1/4 cup shredded Cheddar cheese
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 18-20 minutes or until tender, turning several times. Let stand for 10 minutes.
- Meanwhile, in a small mixing bowl, combine cream cheese and milk; beat in salad dressing mix. Add mashed potatoes; 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% powder for 8-9 minutes or until heated through.