Rub them with the canola oil and bake for 1 hour, making sure they’re sufficiently cooked through (or use our Crock Pot Baked Potatoes recipe that is linked in the description!)
Slice the butter into pats.
Place in a large mixing bowl and add the bacon, sour cream and green onione.
Remove the potatoes from the oven.
Lower the heat to 350 degrees F.
With a sharp knife, cut each potato in half lengthwise.
Scrape out the insides into the mixing bowl, being careful not to tear through the skin, you need it to hold together!
Lay the hollowed out potato skins on a baking sheet.
Smash the potatoes into the butter, bacon green onions and sour cream. Add the cheese, milk, seasoned salt, 1/2 packet of ranch dressing, and black pepper to taste and mix together well.
Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping.
Top each potato with a little more grated cheese and put them back in the oven until the potato is warmed through
Mix the remaining ranch dressing with a small amount of Mexican queso cheese (the yellow stuff in the jar) and 1/3 cup of sour cream and when the potatoes are reheated serve it over the top or on the side.