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A note on the timing: While your potatoes are boiling or baking, you can brown your beef in a small skillet over medium heat, seasoning it with some salt and pepper (or a bit of taco seasoning if you prefer) until almost cooked through.
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Also make your sour cream mixture by combining sour cream, ranch dressing and Cajun seasoning.
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Mix until combined.
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Bring a large pot of salted water to a boil.
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Preheat your oven to 400 F.
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Scrub your potatoes clean and blot them dry.
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Slice them lengthwise, leaving skins on, and cutting them into 1/8 inch slices.
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Place your potato slices in the pot of salted, boiling water and boil for 6 minutes.
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Remove them from the water using a slotted spoon.
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Drain and blot dry.
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Grease a baking sheet with a bit of olive oil.
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Season your potato slices with salt and pepper and place them on your baking sheet.
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Bake for 6 minutes, then gently flip them over and bake another 6-10 minutes until done and beginning to crisp.
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Then remove pan from the oven.
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Gently remove potatoes from your baking sheet and arrange your skins in an oven safe frying pan or cast iron skillet.
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Cover with your chosen cheeses and return to your oven (or broiler) until your cheese melts.
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Scatter your ground beef, scallions, jalapenos and bacon over top.
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Place your sour cream mixture in a baggie, snip off a bit of one corner and drizzle over top.
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Serve right away.
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As long as your potatoes were BIG, this will serve 4-6 as an appetizer.
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Note: Often I find Cajun seasoning way to salty (and boy does that say something about the salt love I am) so I combine equal parts of salt free Cajun seasoning and regular seasoning to make my blend.
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Inspired by Vittles & Bits.
