Potato Boats

Ingredients

 * Bacon, thick sliced 36 oz
 * cranberries, dried 6 oz
 * water 16 fl oz
 * mozzarella Cheese, shredded 30 oz
 * Bleu Cheese, crumbled 30 oz
 * Simplot Classic Skin-on Potato Boats 96 oz
 * chives, fresh, chopped for garnish
 * Ranch Dressing, prepared 72 fl oz

Directions

 * 1) Place the Bacon in a single layer on a parchment paper lined sheet pan. Cook Bacon for 12-15 minutes in a preheated 375°F oven. Drain grease and crumble the Bacon, reserve.
 * 2) Place dried cranberries in a small saute pan with water and simmer until almost all the liquid is absorbed.
 * 3) In a bowl, toss the mozzarella with the bleu Cheese until well blended.
 * 4) Fry the Simplot Classic Skin-on Potato Boats in a fryer at 350°F for 5 1/2 minutes, drain.
 * 5) For each serving, place 4 prepared Simplot Classic Skin-on Potato Boats on a sheet pan and stop with 2 oz of Cheese blend, 1/2 oz of Bacon, 1/2 oz of cranberries, and top with 1/2 oz Cheese.
 * 6) Place the pan under a salamander or in a hot oven until the Cheese melts. Sprinkle with chopped chives. Transfer to a serving plate along with 3 oz of Ranch Dressing