Serves: 5-7

Time: 60 minutes

INGREDIENTS

• 5 small/medium russet potatoes
• 3 tbsp butter
• ¼ tsp garlic powder
• ¼ tsp onion powder
• 10 scoops of Rojo’s Chicken Ranchera Layer Dip
• ⅓ cup shredded cheddar cheese
• Fresh cilantro
• Fresh scallions
• Hot sauce
• 2 tbsp vegetable oil
• Salt & pepper

TOOLS

• Sheet pan

DIRECTIONS

Step 1- Roast the Potatoes

Preheat the oven to 400°. Wipe the potatoes with a damp cloth to remove any dirt. Poke a few holes into each potato with a fork and assemble on a sheet pan. Drizzle with a little bit of vegetable oil, salt & pepper, and spread over each potato using your hands. Roast for 25-30 minutes until tender.

Step 2- Prep the Skins

Once cooled enough to handle, cut each cooked potato in half lengthwise and line them on the baking sheet facing upwards. Scoop out the flesh to make a small hole in each half, making sure to leave about ¼ of an inch along the perimeter. Save the potato flesh that was scooped out for another use!

Step 3- Bake the Skins

Turn the oven up to 450°. In a small bowl, melt the butter in the microwave and then add the onion and garlic powder. Stir to combine, and brush onto each potato skin half. Bake the skins again for 10 on each side. They should appear golden brown in places.

Step 4- Stuff the Skins

Fill each potato skin with a generous scoop of Rojo’s Chicken Ranchera Layer Dip. Top with more cheese if desired and pop them back into the oven for 2-3 minutes or until the cheese melts.

Step 5- Serve

Garnish with chopped cilantro, scallions, and hot sauce. Serve immediately and enjoy!