Pierce taters with fork all over. Place on paper towel covered plate and cover with a few dampened paper towels. Microwave 12-14 minutes on highest power. Let stand 5 minutes.

Meanwhile, preheat oven to 500°F and line baking tray with foil.

Halve taters, scooping innards into a medium bowl. Place empty skins on prepared baking tray. Add butter, salt and milk to the bowl. Mash until blended, them beat with mixer until creamy. Stir in bacon, half the cheese and the squirts of ranch (to taste).

Stuff mixture into potato skins ( I use a cookie scoop, it's easier). Sprinkle with remaining cheese.

Bake 6-8 minutes, or until lightly brown and bubbly.

You can make these ahead of time, store in fridge and just cook a bit longer when you are ready.

I usually double the recipe, but they take longer in the microwave.