Bacon Cheddar Potato Skin Poppers

For the Ranchy Sour Cream Dipping Sauce:
In a small bowl, thoroughly mix together the sour cream, ranch dressing powder, salt, pepper and Dijon mustard. Chill until ready to use.

For the Bacon Cheddar Potato Poppers:
Place bacon squares on a paper towel-lined (microwave safe) plate. Cover bacon with another paper towel and microwave on high for 5 1/2 minutes. Then microwave in additional 30 second increments until bacon is nice and crispy! Set aside until ready to use.

Preheat oven to 425 F. Place potatoes on a baking sheet and bake until fork tender, about 20-30 minutes depending on the size of the potatoes (start checking them at 20 minutes). Remove potatoes from the oven. Allow the potatoes to cool to the touch then gently slice them in half lengthwise. Using a 1/4 teaspoon measuring spoon, scoop out a little “pocket” from the inside of the potato for your filling.

Turn oven up to broil setting. Place the halved and hulled potatoes back on the baking sheet skin side up (scooped side down). Spray the potato shells with baking spray and sprinkle with coarse salt. Put them into the oven and broil for 2-3 minutes (until they are beginning to get golden and crisp). Remove from oven and flip the potatoes over (the side with the little pocket should now be facing up). Spray them with cooking spray, sprinkle again with coarse salt and broil for an additional 2-3 minutes (should be beginning to get golden).

Remove the potato shells from the oven and carefully add a 1/2 teaspoon or so of shredded cheese and top with a square of bacon. Place back under the broiler for just another minute to allow the cheese to melt. Remove from the oven.

Garnish with chopped chives and serve hot with the Ranchy Sour Cream Dipping Sauce!