Wash and scrub potatoes, poke every one several times with a fork. Place in oven and bake 400°F for 65 to 70 minutes, or until soft when squished.

Remove baked potatoes from oven (reduce oven temperature to 350°F), slice potatoes in half lengthwise and scoop out flesh into a large mixing bowl, leaving about 1/4 inch of flesh so potato maintains it is shape. Place potato skins on a baking sheet.

Add butter to hot potato flesh in mixing bowl and mash potatoes with a potato masher until no longer chunky. Add in cream, sour cream, salt and pepper and beat potato mixture with an electrical mixer until potatoes are smooth and fluffy about 2 to 3 minutes (Note: if you like your potatoes any thinner just add a little little bit of milk a few tablespoons at a time to reach desired consistency).

Fill potato skins with mashed potatoes and smooth out tops with a spoon. Sprinkle filled potatoes with cheddar cheese. Sprinkle each potato with about 1/8 teaspoon seasoned salt (you could do more or less to your taste) and fresh ground pepper to taste. Bake filled potatoes for 15 to 20 minutes (depending on how gooey or crispy you like your cheese).

Remove from oven, sprinkle potatoes with crumbled bacon and chopped green onions, and drizzle with ranch dressing. Serve instantly.

Ranch Dressing:

Combine all ingredients in a mixing bowl, mix well. Cover and let rest in fridge 1 hour.