• Preheat the oven to 400 degrees F.
• Poke a few holes in the potatoes with a fork and place them on a baking sheet. Spray or brush with olive oil. Sprinkle with salt and pepper.
• Bake the potatoes for 50 to 60 minutes.
• While the potatoes are baking, heat the bacon in a skillet over medium-low heat. Cook until crispy and all the fat is rendered, then remove the bacon with a slotted spoon and place it on a paper towel to remove excess grease.
• In the same skillet with the bacon grease, add the sliced onion with a pinch of salt. Stir to coat - if there isn’t enough bacon grease left, you can add a tablespoon of butter or olive oil. Cook the onions, stirring often, until the become caramely and golden - about 30 minutes. Be sure to keep an eye on them and keep stirring! Lower the heat as needed so they don’t burn.
• Once the potatoes are done, increase the heat in the oven to 450 degrees F. Slice the potatoes lengthwise. Scoop out most of the center, leaving a bit around the edges to stuff. You can discard this or save it to use in soup, salads, etc - whatever you want!
• Brush or spray the insides of the potatoes with olive oil. Sprinkle with salt and pepper. Place them in the oven to 10 minutes - this really helps them get crispy and delicious!
• Remove the potatoes and top with the smoked cheddar and caramelized onions. Place the sheet back in the oven for 5 minutes, just so the cheese melts.
• Top with the scallions, bacon and a drizzle of homemade ranch. Enjoy!

homemade ranch

• Add all ingredients to a blender or food processor and blend until pureed and combined. This will make more than you need. Store in the fridge in a sealed container and use for salads or dipping. This lasts for about a week!