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Heat the oven to 375°F.
Lightly fork the potatoes so they don’t explode. Microwave on a paper towel lined plate for 4 minutes, then flip and microwave for 4 more. The potatoes should be tender and cooked through. Alternatively, place potatoes on a rimmed baking sheet and bake for about 45 minutes or until tender.
While the potatoes are cooking, cook the bacon, then chop it into bacon bits. Grate the cheese, slice the green onions, and mince the jalapeño.
Once the potatoes are cooked and slightly cooled, cut in half. Scoop out the insides into a bowl using a small spoon (I used my teaspoon measuring spoon, which was perfectly sized).
Pour the tablespoon of oil onto a rimmed baking sheet and place the potato skins, cut side down onto the baking sheet. Season with salt and pepper and bake for 8-12 minutes to crisp up while you’re mixing the filling.
To the potato insides, add the bacon, 1 cup of the cheese, bacon ranch dip, green onions, and jalapeno. Mash gently. Season with salt and pepper to taste.
When the potato skins are slightly brown and crispy, remove and fill. Top off with the remaining cheese. Bake for 20-30 minutes or until the cheese has melted into a mass of gooey orange. Let cool a bit and enjoy with extra bacon ranch dip.