Grilled Potato Skins

4 medium baking potatoes

1 tbsp. butter, melted

1/4 cup picante sauce

1/2 cup (2 ounces) shredded Cheddar cheese

2 tbsp. bacon bits

1/2 cup chopped tomato

1/4 cup sliced green onions, green tops included

TOPPING:

1/3 cup mayonnaise

1/4 cup sour cream

2 tbsp. Ranch salad dressing

1 tbsp. bacon bits

1/2 tsp. garlic powder

Scrub potatoes; prick with a fork. Place 2 of the potatoes in the microwave oven. Micro-cook on 100% power (high) for 11 to 14 minutes, or until just tender, rearranging once after 7 minutes. Repeat with remaining potatoes. Cool enough to handle.

Cut potatoes in half lengthwise. Scoop out pulp, leaving a 1/4-inch thick shell. Discard pulp, or save for another use. Brush the inside of each potato with melted butter. Spoon 1 tsp. picante sauce into each potato shell. Sprinkle each with cheese. Add bacon.

Grill potato skins on an uncovered grill directly over medium coals for 10 to 12 minutes or till skins are crisp. Sprinkle with tomato and green onions. Top with sour cream mixture. Yield: 4 servings.