Wash Russet potatoes well, scrubbing off all dirt. Using a fork, poke holes all around each potato. Bake the potato using one of the following methods:

Quick bake: place each potato on a microwave safe plate and microwave on high for 5 minutes. Rotate the potatoes and microwave another 5 minutes. Insert fork into potato, and if it slides in and out easily remove potatoes from microwave and allow to cool slightly for handling.

Oven bake: Preheat oven to 350 degrees F. Wrap potatoes in foil and place directly in oven. Bake for 45 minutes to 1 hour, checking for doneness by inserting fork. If the fork goes in a out fairly easily its done. Remove from oven and allow to cool slightly for handling.

Preheat oven to 350 degrees F, if not already on.

Cut each potato in half. Scoop out the cooked potato, leaving ¼ inch thick wall of potato shell. Place the scooped potato into a medium bowl. Mash the potatoes, removing all major clumps.

Alternatively, you can use a potato ricer for a very smooth mash. Add sour cream, ranch dressing mix, melted butter and milk to the mashed potato. Combine until mixed.

Place the potato shells in an oven-proof dish, lightly coated with cooking spray.

Place ¼ of potato mixture back into each potato shell, gently pressing down to get the mixture into the potato shell, but allowing the mixture to slightly mound up in the middle. Place 2 Tbs of shredded cheddar cheese on top of each potato. Bake for 10-15 minutes, or until cheese is melted.

Remove from oven and sprinkle bacon and green onions on top. Serve warm.