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.