Garlic Bacon Ranch Loaded Potato Skins

Crisp potato skins filled with melted cheddar and bacon are finished with cool, creamy Garlic Bacon Ranch topping for a crowd-pleasing appetizer.

PREP
25 min

COOK
65 min

YIELD
8 skins

DIFFICULTY
Intermediate

Ingredients

·          1 packet Dixie Fixins Garlic Bacon Ranch Dip Mix

·          1 cup sour cream

·          1 cup mayonnaise

·          4 medium russet potatoes, scrubbed and dried

·          2 tablespoons olive oil

·          1 1/2 cups shredded sharp cheddar cheese

·          8 slices bacon, cooked and crumbled

·          3 green onions, thinly sliced

Directions

1.        Combine the Garlic Bacon Ranch Dip Mix, sour cream, and mayonnaise. Cover and refrigerate for at least 2 hours; overnight is best.

2.        Heat oven to 400°F. Rub the potatoes lightly with olive oil and place them on a baking sheet. Bake for 45 to 55 minutes, until tender.

3.        Cool just enough to handle. Cut each potato lengthwise and scoop out the centers, leaving about 1/4 inch of potato attached to the skin.

4.        Brush both sides lightly with the remaining oil. Place cut-side down and bake for 8 minutes. Turn and bake for 5 minutes more.

5.        Divide the cheddar and bacon among the skins. Bake for 5 to 7 minutes, until the cheese is melted.

6.        Top each potato skin with a spoonful of prepared Garlic Bacon Ranch dip and sliced green onions. Serve immediately.

DIXIE FIXINS TIP: Save the scooped potato for mashed potatoes, potato soup, or breakfast hash. Serve the remaining prepared dip on the side.

STORAGE: Refrigerate assembled leftovers for up to 3 days. For best results, reheat the skins before adding fresh chilled topping.