Twice-Baked Queso Potatoes

Baby red potatoes
Olive oil
Kosher salt
Freshly ground black pepper
Store-bought spicy queso dip
Thinly sliced scallions
Arrange a rack in the middle of the oven and heat the oven to 425ºF.
Place baby red potatoes on a rimmed baking sheet. Drizzle with olive oil, season with kosher salt and black pepper, and toss to combine. Roast until cooked through and tender, 25 to 30 minutes.
Set the potatoes aside to cool slightly. Reduce the oven temperature to 375ºF.
When cool enough to handle, halve the potatoes. Hollow out the skins by scooping out the flesh with a spoon to a bowl but leaving a 1/4-inch thick potato shell. Return the skins flesh-side up to the baking sheet. Add spicy queso dip to the potato flesh and stir to combine. Spoon the filling back into the potato skins. Bake until warm and bubbly, about 15 minutes. Sprinkle with scallions before serving.