Total Calories: 279
Preheat oven to 425°F.
Line a baking sheet with aluminum foil. Scrub potatoes, then rub them with oil and season with salt and pepper on all sides. Place the potatoes on the lined baking sheet. Bake until fork-tender, about 1 hour. Remove from the oven.**
Reduce heat to 350°F.
Slice the potatoes in half lengthwise. Scoop the insides into a large bowl, leaving a small layer of potato next to the skins. Add the crumbled bacon, cream cheese, milk, garlic salt, and ranch powder to the bowl and mix well. Add salt to taste and extra milk, if desired.
Fill each potato skin with the mashed potato mixture. Place filled skins on a baking sheet and top with shredded cheese.
Bake for an additional 20 minutes, until cheese is melted.
VARIATIONS: Decrease cream cheese to 4 ounces and add 1cup cottage cheese. You may substitute 1 cup chopped ham for the bacon. The shredded cheese may also be mixed in with the other ingredients instead of placed on top.
*Make sure your ranch salad dressing mix and garlic salt are gluten free. Check all ingredients before using.
** You may also use a microwave to bake your potatoes.
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