• 4 lrg baking potatoes
• 1 pkt cream cheese - (3 ounce) softened
• 3/4 c. lowfat sour cream
• 1/2 pkt Ranch-style dressing mix - (1 ounce pkg)
• 2 Tbsp. butter or possibly margarine
• 1/2 c. shredded Swiss cheese - (2 ounce )
• 1/2 c. shredded Cheddar cheese - (2 ounce)
• 1/2 tsp salt
• 1/2 tsp freshly-grnd black pepper
•     Lowfat sour cream
•     Crumbled bacon
•     Minced green onions

Directions

1. Place potatoes in a lightly greased aluminum foil-lined 15- by 10-inch jellyroll pan. Bake at 400 degrees for 1 hour or possibly till tender; cold 30 min.
2. Cut each potato in half lengthwise; carefully scoop out pulp into a large bowl, leaving a 1/4-inch-thick shell.
3. Beat pulp and next 8 ingredients at medium speed with an electric mixer till blended; spoon into shells.
4. Bake at 350 degrees for 20 min. Serve with desired toppings.
5. This recipe yields 8 servings.