Twice Baked Ranch Potatoes

I made these for my parents anniversary and they were amazing.  I really love them.  I can't wait to make them again.

Here's the recipe:

INGREDIENTS

• 4 large baking potatoes washed, patted dry, pierce potato 6 – 8 times with fork
• 2 tablespoon ranch dressing
• ½ cup sour cream
• 4 tablespoons butter softened
• ⅛ to ¼ teaspoon black pepper
• ¾ cup grated cheese divided into ½ cup portion and ¼ cup portion
• 2 green onions chopped
• bacon bits
• paprika for garnish
• Anything else you like on baked potatoes will be good on these 

DIRECTIONS

• Preheat oven to 350°F.
• Place pierced potatoes, not touching, on a large baking sheet. Bake potatoes in a 350°F oven for 1 to 1 ½ hours until done. Let them cool 10–15 minutes.
• Skim the  top of the potatoes about 1/2 in. away from half. Using a spoon, carefully scoop out flesh leaving ¼-inch of potato on the skin so they don’t break. Place potato skins on baking sheet and set aside.
• In a large bowl blend the following ingredients until well blended and creamy.
• - The scooped out potato flesh
• - ranch dressing
• - ½ cup sour cream
• - 4 tablespoons butter softened
• - ⅛ to ¼ teaspoon black pepper
• - ½ cup grated cheese
• - ¾ cup buttermilk
• Taste and adjust seasonings, if necessary.
• spoon potato mixture evenly into potato skins
• Top with remaining ¼ cup cheese, green onions and bacon bits. Lightly sprinkle with paprika.

  (adapted from Hidden valley ranch recipie)

       These are amazing if you have left over put them in the freezer.
         

           

Meringue Kiss Cookies

Yield: 24 cookies

ingredients:

• 4 eggs whites
• 1 cup sugar
• Pinch of tartar
• 1 teaspoon of vanilla extract
• Food coloring/dye of your choice

directions:

Line to bake sheets with parchment and heat oven to 175 degrees F

Place sugar, egg whites and tartar in a bowl over (not on) simmering water. Constantly whisk the egg whites until the sugar has dissolved.

Pour the egg mixture into a clean bowl. Using a whisk attachment on a stand mixer or a hand held mixture, slowly beat egg mixture. Add invanilla extract and any food coloring if you are using it. Gradually increase speed and continue to beat mixture until stiff peaks have almost formed. Mixture is ready when whisk attachment dipped into mixture leaves a curled but stiff peak when removed.

Transfer mixture to a pastry bag fitted with a close or open star tip and pipe ½ inch to ¾ inch wide cookies, making sure to set them one inch apart from one another. Bake at 175 degrees F for 1 ½ hours, then turn off oven and leave the door slightly ajar for meringues to cool down with the oven. Store meringue cookies in an airtight container away from any heat or moisture. Alternatively, store them in the freezer where they can be enjoyed straight from the freezer without any defrosting.

1 cookie: 35 calories, 0 fat, 8 carbs, 0 fiber, 0.7 protein

Source: Baker's Royale