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
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. Place dried cranberries in a small saute pan with water and simmer until almost all the liquid is absorbed. In a bowl, toss the mozzarella with the bleu cheese until well blended. Fry the Simplot Classic Skin-on Potato Boats in a fryer at 350°F for 5 1/2 minutes, drain. 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. 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