Seasoned Potato Skins


10 baked potatoes, cut in quarters lengthwise and scooped to ¼ inch. Place skin side down on ungreased baking sheets. Brush with oil. Sprinkle with 1 Tbsp. Mansmith’s Poultry Spice (mild) or 1 Tbsp. Mansmith’s Dry Fire (spicy). Heat oven to 450. Bake skins 15-20 minutes until hot and edges are crisp. While the skins are baking, cook and crumble 6 slices bacon. Remove skins from oven and sprinkle with bacon and 1 C. shredded cheddar cheese. Bake 5 minutes more until cheese melts. Serve while hot with bleu cheese dressing.