Source: Country Squire Restaurant, Grayslake, Illinois -Chicago Sun-Times 9/30/98
4 large baking potatoes
1 cup milk
2 tablespoons butter
1 tablespoon ranch dressing
1 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons dried chives
1/2 cup sour cream
1 cup instant mashed potato flakes
Wash and dry potatoes. Place in a preheated 400 degree F oven for 1 hour or until done.
Remove from oven; cool until potatoes can be handled, about 20 minutes.
Slice potatoes in half and scoop out flesh into large bowl, leaving 1/4 inch of potato in the shell. Set shells aside and lower oven temperature to 350 degrees F.
Mash potatoes along with milk, butter, ranch dressing, salt, pepper, chives, sour cream and potato flakes until well combined.
Spoon mixture back into reserved potato shells and place on a baking sheet. Return potatoes to oven and continue baking until top edges of potato-mixture begins to turn golden brown and mixture is heated through, about 20 minutes. Serve hot.