Wash and dry potatoes. Roll in oil and salt to season and place on a baking sheet. Cook for 1 hour, or until tender. Remove and allow to cool. Reduce heat to 350 F.
Cut in half lengthwise. Scoop out insides and add to a bowl with bacon, sour cream, and cheese. Combine well. Set skins aside for now.
Gently fold in Dei Fratelli Chopped Mexican Tomatoes, green onion, and jalapeños to mixture. Fill potato skins evenly with mixture. Return to oven and cook for an additional 15 minutes, or until cheese is melted.
Garnish with crushed corn chips.
Can also be garnished with more sour cream, cheese, green onion, and jalapeños!