Cheesy Touchdown Loaded Potato Skins

Preheat oven to 425 °F. Place potatoes in a dish and prick all over with a fork. Microwave on high for 5 minutes. Transfer potatoes to a sheet pan. Brush potatoes with olive oil. Bake until tender, 10-15 minutes.

Meanwhile, in a large skillet over medium-high heat, cook bacon until crisp.

When potatoes are cool, cut in half lengthwise. Using a spoon, remove middle, leaving a ¼” thick shell. Add skins back to the sheet pan and brush with oil, garlic powder and salt mixture. Bake until golden and crisp, 4-5 minutes per side.

Reduce oven temperature to 375 °F. Fill the potatoes with Ricos Condensed Cheddar Cheese (mixed correctly). Bake 10 minutes.

To finish off your cheesy loaded potato skins, top with bacon, a spoonful of sour cream, and diced chives. Serve immediately.