Southwestern Potato Skins

• Prep Time: 30 minutes
• Servings: 4

Ingredients:

• 4 small russet potatoes (about 1 pound total), baked and cool enough to handle*
• 1 tablespoon vegetable oil
• Salt and freshly ground pepper to taste
• ½ cup shredded cheddar cheese
• ? cup seeded, diced tomato
• 2 teaspoons minced jalapeno chile, or to taste
• 2 slices cooked bacon, crumbled
• 2 green onions, thinly sliced including green tops
• ½ cup Dean’s Ranch Dip or Dean’s Lite Ranch Dip
• Dean’s Guacamole Flavored Dip or Zesty Guacamole Flavored Dip

Directions:

Heat oven to 400ºF.  Cut each baked potato in half lengthwise.    Scoop most of the potato from the skin leaving about ¼ inch.  Place skins in foil lined 9” x 13” baking pan.  Brush skins with oil on both sides; sprinkle with salt and pepper.  Bake, open side facing up, until skins are crisp, about 10 minutes.

 

Divide shredded cheese among skins; return to oven until cheese melts, about 2 minutes.  Top with tomato, jalapeno, bacon and green onion.  Add dollop of Dean’s® Ranch Dip to each skin and serve immediately with Dean’s® Guacamole Flavored Dip.

 

*Potatoes can be baked the day before and refrigerated for 24 hours.