Grilled Potato Skins with Tomatoes and Scallions

Bake several large potatoes until they are tender when pierced with a knife. Allow them to cool. Cut the potatoes in half and scoop out most of the cooked potato (save this for another use). Cut each potato half into 4 pieces. Arrange the potato wedges on a tray. Fill each piece with shredded cheddar cheese. Prepare a grill pan or a grill to medium heat. Brush the pan or the grill grates with oil. Transfer the wedges to the pan and grill until the cheese melts and the bottom of the potatoes are marked. Remove from grill and top with chopped tomatoes, scallions and parsley. Drizzle a generous amount of Marzetti® Classic Ranch Dressing over the potato wedges and serve.