3 (8 oz.) baking potatoes
Vegetable oil
1/2 c. commercial buttermilk salad dressing
1/2 c. (1.3 oz.) shredded Cheddar cheese
1/3 c. chopped chives
2 tbsp. butter, melted
1/8 tsp. salt

Wash potatoes and rub skins with vegetable oil. Bake for one hour at 400 degrees or until done. Allow potatoes to cool to touch. Cut in half lengthwise; carefully scoop out pulp, leaving shells intact. Coarsely chop pulp.

Combine potato pulp, salad dressing and remaining ingredients. Stir until blended. Stuff shells with potato mixture. Bake at 300 degrees for 10 minutes or until thoroughly heated. I substitute onions if I do not have chives. 6 servings.