Directions: |
Directions:Preheat oven to 375ºF. Wash potatoes and pat dry. Drizzle with olive oil and season with salt and pepper to taste. Place potatoes on an even layer on a baking sheet. Bake fingering potatoes in preheated oven in 30-45 minutes, until they are tender and a toothpick pushes easily into the flesh. Remove from oven and allow to cool for approximately 10 minutes.
Meanwhile, in a frying pan over medium-high heat, cook the bacon until crispy. Drain off grease, pat bacon dry with paper towels and then dice. Set aside. Cut the top off of each potato lengthwise about a quarter from the top. Using a small spoon, scoop out the potato flesh from the bottoms and tops, reserving the flesh for filling and being careful not to break the outer skin; you want to make fingerling potato "canoes". Set aside.
Take the remaining scooped potato tops and finely chop. Add to the scooped mashed potatoes. Add the crispy bacon, ranch dressing, cheddar cheese and chives, and season to taste with salt and pepper and a pinch of cayenne pepper. The mixture should be slightly sticky. If it's too dry, add more ranch dressing.
Using a small spoon, fill the fingerling potato "canoes| with the potato bacon cheese mixture. Load'em up so that the mixture is piled above the edge of the skins. Once full, place them on the BBQ (or back in the oven) until the mixture is hot and the skins are slightly crispy. |
This recipe for Fully Loaded Potato Skins is from