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Preheat oven to 425 degrees. Poke fork holes into the potatoes and put in the microwave. Cook for 8 minutes, flip over, and cook 8 additional minutes.
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When done in the microwave, cut potatoes in half and scoop out inside, leaving about 1/4 inch of potato around the border. Brush insides and outsides with olive oil and sprinkle both sides with salt. Place face down on a baking sheet. Bake for 20 minutes and then remove from oven.
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Mix cheese and bacon together in a bowl. Add 1 tbsp. of bacon cheddar mixture to the inside of each potato well. Return to oven for 5 minutes, or until cheese is melted.
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Garnish each potato with lettuce, tomato, and green onion and any remaining bacon and cheddar.
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In a small mixing bowl, mix together all dressing ingredients. Refrigerate until serving.
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Serve warm with dipping sauce.