Dean’s® Dairy Dip

Southwestern Potato Skins

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  • Prep Time: 30 minutes
  • Servings: 4
  • 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

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.