Crispy Potato Skins

Ingreadient:

• 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
• 3 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon prepared ranch salad dressing
• 1 bacon strip, cooked and crumbled
• 1/4 teaspoon garlic powder

Direction

1. 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.
2. Place potato skins on a baking sheet. Brush butter over shells; top with picante sauce, cheese and bacon bits.
3. 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.