• 4 slices bacon or 2 Tbsp. packaged bacon bits

• 4 large baking potatoes, such as russet

• 2 1/2 cups shredded sharp cheddar cheese

• 1 cup Heluva Good!® Dip of choice

• 1/2 tsp. paprika

• 1/2 tsp. garlic powder

• 1/2 tsp. salt

• 1/2 tsp. fresh ground black pepper

• 2 Tbsp. chopped chives

Preheat oven to 425°F.

Cook bacon in a skillet until crispy. Let cool. Crumble and set aside.

Scrub potatoes and prick with a fork 5 to 7 times. Microwave potatoes for about 12 to 14 minutes, flipping after 6 to 8 minutes. Cook until fork-tender. Allow to cool.

When potatoes are cool enough to touch, cut in half lengthwise. Scoop out the inside of each potato, leaving about 1/4" of flesh around the skin. Arrange the potato halves on a baking sheet lined with parchment paper.

In a small bowl, combine paprika, garlic powder, salt, and pepper. Sprinkle the seasoning mixture over the potato halves. Top each potato half with equal amounts of cheese.

Bake potato skins for about 7 to 8 minutes, or until the cheese melts and potato edges are crispy. Top each potato skin with 2 tablespoons of Heluva Good! Dip. Garnish with bacon and chives and enjoy.

Tip: Save the potato flesh for mashed potatoes or potato pancakes.