4 large baking potatoes, scrubbed
1/4 cup blue cheese
1/2 cup sour cream
2 Tablespoons dry ranch salad dressing mix
1 green onion, chopped
Wrap potatoes in foil and poke several holes through foil and potato skin with a fork.
Bake over coals for at least an hour or until tender.
While baking, prepare topping by mixing together blue cheese, sour cream, salad dressing seasoning and onion.
Split hot baked potatoes lengthwise and fluff with a fork.
Spoon on topping and serve right away.
Make 4 servings.