Back

Southwestern Potato Skins

Southwestern Potato Skins uses Dean’s Ranch Dip.
Made with Dean's Ranch Dip

Southwestern Potato Skins

Our famous Dean’s Ranch Dip helps put these Southwestern Potato Skins on the snack map. Add as much jalapeno kick as you see fit.

  • 30 minutes

    prep time

  • 4

    servings

image description Ingredients

  • 4 small russet potatoes (about 1 lb total), baked and cool enough to handle*
  • 1 tbsp vegetable oil
  • Salt and freshly ground pepper to taste
  • ½ cup shredded cheddar cheese
  • 1 cup seeded, diced tomato
  • 2 tsp 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
  • Dean’s Guacamole Flavored Dip

image description Directions

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.
**Wear gloves to mince chile and do not touch face.

image description More Recipes

all recipes
French Onion Twice-Baked Potatoes uses Dean’s French Onion Dip.

French Onion Twice-Baked Potatoes

view recipe
Ranch Chicken Enchiladas uses Dean’s Ranch Dip.

Ranch Chicken Enchiladas

view recipe

Bacon Ranch Pinwheels

view recipe