Meet the delicious love child of two of our favorite snacks.

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Credit: Photography by Kate Mathis

Recipe Summary test

total:
2 hrs
Yield:
Makes 16 potato skins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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