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Crispy Potato Skins

The creamy topping on these is so delicious. They're perfect for snacking on while watching football games.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 2 medium potatoes
  • 1 tablespoon butter, melted
  • 1/4 cup picante sauce
  • 1/3 cup shredded cheddar cheese
  • 2 bacon strips, cooked and crumbled
  • 1/4 cup chopped tomato
  • 2 tablespoons chopped green onion
  • TOPPING:
  • 3 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon prepared ranch salad dressing
  • 1 bacon strip, cooked and crumbled
  • 1/4 teaspoon garlic powder

Directions

  • Scrub and pierce potatoes. Bake at 400° for 45-50 minutes or until tender. When cool enough to handle, cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins.
  • Place potato skins on a baking sheet. Brush butter over shells; top with picante sauce, cheese and bacon bits.
  • Bake potatoes, skin side down, at 450° for 12-15 minutes or until cheese is melted and skins are crisp. Sprinkle with tomato and onion. In a small bowl, combine topping ingredients. Serve with potato skins.
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