Ingredients

• 8 russet potatoes
• Vegetable oil, for oiling the potatoes
• Kosher salt
• 8 slices bacon
• 1 cup grated Cheddar
• 1 cup diced ham
• 1 cup store-bought salsa
• 1 cup sour cream
• 1 cup store-bought ranch
• 1/4 cup chopped chives

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Instructions

1. Watch how to make this recipe.
2. Preheat the oven to 400 degrees F.
3. Wash the potatoes and rub the skins liberally with vegetable oil. Put the potatoes on a baking sheet and bake until fork-tender, 45 minutes to 1 hour.
4. Slice the baked potatoes in half lengthwise, then scrape out the inner flesh with a cookie scoop or spoon, leaving a small margin of potato in the skins. Brush both sides of the potato skins with vegetable oil. Salt both sides liberally. Place the skins cut-side down on the baking sheet and return to the oven. Bake for 7 minutes, then flip the skins to the other side. Bake until the skins are crispy, about 7 minutes more.
5. Meanwhile, fry the bacon in a skillet until crisp, then remove to a paper towel-lined plate to cool.
6. When ready to serve, chop the bacon into bits and transfer to a small bowl. Put the cheese, ham, salsa, sour cream, ranch and chives in separate bowls. Lay out the fixings, put the skins on a platter and have everyone help themselves at the skins bar.