The creamy topping on these potato skins is so delicious. These make an excellent summertime treat alongside your favorite grilled meat.
—STEPHANIE MOON BOISE, ID
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
2 medium potatoes
1 1/2 teaspoons butter, melted
2 tablespoons picante sauce
1/4 cup shredded cheddar cheese
1 tablespoon real bacon bits
1/4 cup chopped tomato
2 tablespoons chopped green onion
TOPPING
3 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon prepared ranch salad dressing
1 1/2 teaspoons real bacon bits
1/4 teaspoon garlic powder
1. Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins. Place the skins on a microwave-safe plate.
2. Microwave, uncovered, on high for 8-10 minutes or until tender. Brush butter over shells; top with picante sauce, cheese and bacon bits.
3. Grill potatoes, skin side down, uncovered, over medium heat for 4-6 minutes or until lightly browned. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with tomato and onion. In a small bowl, combine topping ingredients. Serve with potato skins.
NOTE This recipe was tested in a 1,100-watt microwave.