5 medium baking potatoes
	1/4 cup butter or margarine, softened
	2 cups shredded cheddar cheese, divided
	3/4 cup sour cream
	1 envelope ranch salad dressing mix
	1 tablespoon snipped chives
	1 garlic clove, minced
	Crumbled cooked bacon and chopped green onion

Bake potatoes at 400° for 1 hour or until tender.  Reduce heat to to 375°.  Cut each potato in half lengthwise; scoop out the pulp, leaving a thin shell.  In a large mixing bowl, beat the pulp with butter.  Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic.  Spoon into potato shells.  Sprinkle with remaining cheese.  Place on a baking sheet.  Bake for 15 - 20 minutes or until heated through.  Top with bacon and green onions.