TWICE BAKED POTATOES

6 russet potatoes
8 oz. sour cream
1 pkg. powdered ranch dip mix
1/4 cup butter
2 oz shredded cheddar cheese

Stir together dip mix and sour cream.  Wash potatoes, poke approx. 5 fork holes in each one and wrap each in a paper towel.  Bake each in microwave on high for three minutes, turn and bake for 3 more minutes. (Increase time to 4/3 for larger potatoes).  Remove skin from potatoes and mash into bowl.  Stir in butter and 3 to 4 tablespoons of dip mixture.  Spread in 8x10 baking pan, top with cheese and bake at 375 degrees for 25 minutes.

Serves 4 to 6