Heat oven to 350°F. Have 2 rimmed baking sheets ready.
Pierce potatoes 2 or 3 times. Bake directly on middle oven rack 50 to 60 minutes until tender.
When cool enough to handle, cut potatoes in quarters lengthwise. With a spoon, scoop pulp from skins, leaving 1/4-in.-thick shells. Place skin side down on ungreased baking sheets. Brush with oil; sprinkle with garlic salt and chili powder.
To serve: Heat oven to 450°F. Bake skins 15 to 20 minutes until hot and edges are crisp. Remove from oven; sprinkle with bacon, scallions and cheese. Bake 5 minutes or until cheese melts. Serve immediately with ranch dressing for dipping.
Planning Tip: Can be prepared through Step 3 up to 1 day ahead. Nest skins in rigid plastic containers, cover and refrigerate.
Calories 138 Fat 8g Saturated fat 2g Cholesterol 9mg
Sodium 329mg Carbohydrate 13g Fiber 1g
This recipe has been added to the following public cookbooks:
Good Eats
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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