Bacon And Cheese Potato Skins - cooking recipe

Ingredients

12 baking potatoes
2 lb. bacon, fried and crumbled
1 block Monterey Jack cheese with jalapenos
8 oz. pkg. Velveeta cheese

Preparation

Bake potatoes; let cool for about 1 hour.
Cut each potato in half and each half in half with a serrated knife.
With your knife, trim some of the potato meat off and save for later use (great for potato salad).
Lay potato skins on a cookie sheet that has been sprayed with Pam.
Sprinkle potato skins with bacon, shredded Monterey Jack with jalapenos and Velveeta cheese.
Bake at 400\u00b0 until cheese is melted.
You can cover with aluminum foil and refrigerate until your party and then pop them in the oven when ready to eat.
Serve hot with Ranch dressing as a dipper.