1 small container fat-free sour cream
1 dry packet ranch dressing seasonings
1. First I baked my potatoes in the oven, directly on the rack, coated in olive oil and salt, and poked with a fork 6-10 times, for 1 hour 15 minutes at 400.
2. Let the potatoes cool, scoop out insides and mix with the sour cream and ranch
3. Place mix back into skins and bake at 350 for 20 minutes.