Potatoes

6 large baking potatoes 

1 Tbs snipped chives

½ C butter or margarine, softened 

½ tsp salt

3/4 to 1 C milk or half-and-half cream 

dash pepper

3 Tbs crumbled cooked bacon 

1 ½ C shredded cheddar cheese, divided

3 Tbs finely chopped onion 

Paprika, if desired

Hidden Valley Ranch dressing mix, dry

Bake potatoes until soft. Allow to cool enough to handle. You can either cut a thin slice off the top of each potato for a deeper shell and discard the top or cut the potato in half and have two shells for filling. Scoop out the pulp leaving 1/4 inch shell; place pulp in a bowl; add butter and mash together well. Using any combination or all of the other ingredients; except paprika, mix with the potato mixture; reserving some of the cheese to melt on top. Spoon mixture into shells. Top with reserved cheese and sprinkle with paprika, if desired. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Yield: 6 servings