• 4 medium size baked potatoes
• 1/4 cup sour cream - regular or light
• 1 packet ranch salad dressing mix
• 8 oz. shredded cheddar cheese
• 1/4 cup real bacon bits

Preparation -
Spray a cookie sheet with non-stick cooking spray; set aside. Cut the baked potatoes in half lengthwise, then cut each half, lengthwise, again. (Each potato should be cut into 4 long wedges.) Slice most of the baked potato pulp off the wedges, leaving only about 1/4" to 1/2" on the skin. Arrange the wedges, skin side down, on the prepared cookie sheet. Mash about 1 cup of the potato pulp and mix it with the sour cream and salad dressing mix. (Save the remaining scooped out potato for another dish... soup, etc.)  Spread the sour cream mixture on the potato skins. Top each one with the shredded cheese.  Bake at 400º for 10 to 12 minutes or until the cheese is melted.  Sprinkle with bacon bits - just before serving.