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
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Campbell's
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