Recipe by MacKenzie Smith
Start to Finish: 2 hours
Servings: Makes 16 potato skins
8 small to medium russet potatoes (about 3 lb. total)
2 tbsp. olive oil
Olive oil cooking spray
About 3/4 cup queso from a jar
3/4 cup grated cheddar (about 2 1/2 oz.)
1 cup store-bought pico de gallo, drained
1/4 cup coarsely chopped pickled jalapeño slices, for garnish
Chopped fresh chives, for garnish
1 cup store-bought ranch dressing, for serving
1. Preheat the oven to 400°. Scrub the potatoes and pat dry. Using a fork, pierce the potatoes in several places. Coat the potatoes in the oil; season with salt. Place on a foil-lined baking sheet. Bake until tender, about 45 minutes. Let stand until cool enough to handle, about 20 minutes.
2. Halve the potatoes lengthwise. Scoop out the insides, leaving about 1/3 inch of potato along the sides and bottom of each skin. Return the skins, cut-side up, to the baking sheet. Coat lightly with cooking spray; season with salt and pepper. Bake for 10 minutes. Turn the skins over and bake until the edges are browned, about 10 minutes more.
3. Turn on the broiler. Flip the potato skins so they are cut-side up. Spoon about 2 tsp. queso into each skin. Sprinkle with the cheddar so the inside of each skin is evenly covered. Broil until the tops are browned in spots, 3 to 5 minutes. Top each potato skin with the pico de gallo, jalapeño slices, and chives. Serve with the ranch dressing.