Ranch-Stuffed Sweet Potatoes

Sour cream, butter, and seasoning mix combine to make these spuds extra creamy and delicious.

Ingredients

• 6 sweet potatoes
• ¾  cup sour cream
• 2 Tbs. butter
• 1 Tbs. dry ranch dip mix, such as Hidden Valley
• 1 small red pepper, seeded, very thinly sliced
• 2 scallions, thinly sliced

Instructions

1. Heat oven to 325°F. With a fork, prick potatoes all over; microwave until tender, about 10 min. Let stand until cool enough to handle.
2. Line baking sheet with foil. Horizontally cut top ⅓ from each potato. Carefully scoop potato from skins, leaving ¼ “-thick shells. Reserve shells; discard top skins.
3. In a bowl, mash potato flesh with sour cream, butter, and dip mix until smooth. If desired, transfer to a pastry bag fitted with a star tip. Pipe or spoon mixture into reserved shells; place on baking sheet. Bake until heated through, 10–15 min. Top with pepper strips and scallions. If desired, sprinkle with cracked black pepper.