Preheat oven to 350 degrees F. 

After washing off the potatoes, pat dry with a clean paper towel. Pierce with a fork 3-4 times. Drizzle with olive oil and rub all over to coat and sprinkle with kosher salt. 

Place in the oven for the first bake, directly on the oven rack and let bake for 60-75 minutes. Remove and let cool slightly.

Cut baked potatoes in half, lengthwise.  Use a spoon to scoop out the inside, ensuring you leave a bit around the edges so the halved potato can still hold its shape.  

Place the scooped out insides into a large bowl along with the ranch, sour cream, Greek yogurt, butter, salt and pepper.  Mix with potato masher for a more rough texture and a hand mixer for a smoother texture. 

Taste and add additional ingredients (salt, butter, etc) as desired. IF you find the mixture needs to be thinner feel free to add a splash of milk (as needed) to thin out a bit. 

Place potato halves on a baking sheet or dish (cut side up) and fill with potato mixture. 

Sprinkle with shredded cheese and place in the oven, middle rack and uncovered, for 5-10 minutes at 375 degrees F. or until cheese is melted. 

Remove from oven and garnish with sliced green onion and bacon. Serve and enjoy!