-
Bake potatoes until done. I like to rub the skin with olive oil and then sprinkle them with kosher salt before baking. I start the potatoes off in the microwave for 5 minutes and then finish them until fork-tender in a 350 F oven for 30 minutes.
-
Cut a slit lengthwise in the potatoes. Be careful as some steam and heat will be released. Scoop out the insides into a medium bowl, leaving a sturdy shell of potato and skin.
-
Add the yogurt, cheese, ranch seasoning, and avocado insides. Stir well to combine.
-
Stir in crumbled bacon, reserving 2 tablespoons.
-
Add salt and pepper to taste.
-
Scoop mixture back into potato shells.
-
Return potatoes to the oven, and bake for 10 minutes, or until mixture is warmed.
-
To serve, top with remaining 2 tablespoons bacon.