1. Preheat oven to 475° F.
2. Pierce each potato in several places with a fork. Place in a microwaveable bowl and microwave for 5–7 min, until easily pierced with a fork.
3. Cut potatoes in half lengthwise and carefully scoop out insides, leaving a ¼" thick shell. Refrigerate or freeze insides for another meal.
4. Arrange skins on parchment-lined sheet pan. Drizzle with oil. Sprinkle with 3 Onion Dip Mix, sea salt and black pepper. Divide cheese between skins.
5. Bake for about 7–10 minutes, until cheese melts and bottoms of potatoes are crispy.
