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1
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.
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2
Chill until ready to use.
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3
For the Bacon Cheddar Potato Poppers: Place bacon squares on a paper towel-lined (microwave safe) plate.
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4
Cover bacon with another paper towel and microwave on high for 5 1/2 minutes.
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5
Then microwave in additional 30 second increments until bacon is nice and crispy!
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6
Set aside until ready to use.
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7
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).
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8
Remove potatoes from the oven.
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9
Allow the potatoes to cool to the touch then gently slice them in half lengthwise.
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10
Using a 1/4 teaspoon measuring spoon, scoop out a little pocket from the inside of the potato for your filling.
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11
Turn oven up to broil setting.
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12
Place the halved and hulled potatoes back on the baking sheet skin side up (scooped side down).
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13
Spray the potato shells with baking spray and sprinkle with coarse salt.
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14
Put them into the oven and broil for 2-3 minutes (until they are beginning to get golden and crisp).
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15
Remove from oven and flip the potatoes over (the side with the little pocket should now be facing up).
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16
Spray them with cooking spray, sprinkle again with coarse salt and broil for an additional 2-3 minutes (should be beginning to get golden).
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17
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.
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18
Place back under the broiler for just another minute to allow the cheese to melt.
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19
Remove from the oven.
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20
Garnish with chopped chives and serve hot with the Ranchy Sour Cream Dipping Sauce!
