Twice Baked Potato Recipe

Prep: Preheat oven to 350℉. Wash off 4 large russet potatoes and pat dry with a clean paper towel.
Bake Potatoes: Pierce with a fork 3-4 times. Drizzle with extra virgin 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.
Scoop: 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.
Filling: Place the scooped out insides in a large bowl with the ¼ cup plain Greek yogurt, 2 tablespoons ranch dressing, 2 tablespoons sour cream, 2-3 tablespoons butter, 1 teaspoon kosher salt and ⅛ teaspoon ground black pepper. Mix with potato masher for a more rough texture and a hand mixer for a smoother texture.
Adjust: 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.
Final Bake: Increase oven temperature to 375℉. Place potato halves on a baking sheet or dish (cut side up) and fill with potato mixture. Sprinkle about a ¼ cup shredded cheese on each potato half and place in the oven, middle rack and uncovered, for 5-10 minutes at 375℉ or until cheese is melted.
Serve: Remove from oven and garnish with sliced green onion and bacon. Enjoy!