- Rating:
- Servings:
- 6
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 1 package Good Life Food Organic Dip Mix use Ranch Flavor
- 1 16 ounce tub Sour Cream
- 6 Micro Baker Potato
- Canola Oil as needed
- 4 ounces Cheddar Cheese shredded
- 4 ounces Monterey Jack Cheese shredded
Directions
Mix together the dip mix and the sour cream refrigerate for 1 hour.
Preheat oven to 375ºF.
Pierce the potatoes a couple of times with a fork and microwave on high until fork tender, about 10 minutes. When cool enough to handle, cut the potatoes in half and scoop out the meat, leaving about ¼ inch wall in each potato skin.
In a fryer or deep saucepan, heat canola oil to 375ºF. Fry the potato skins until crispy and golden, about 5 minutes. Drain on paper towels. Fill the skins with the cheese and place on a baking sheet. Bake in the oven until the cheese is melted. Serve hot with the Ranch Dip.
Note:
May garnish the skins with chopped scallions and bacon pieces.
