Wash the potatoes and prick each a few times with a fork.

Bake at 425 for 45-50 minutes or until potatoes are tender.

Remove from oven.

When potatoes are cool enough to handle, slice each in half lengthwise and slice each half again lengthwise.

You will have 12 potato skins.

Gently scoop out most of the potato, leaving a thin layer still on the skins. (Save the cooked potato for another use)

Brush the outsides and insides of the potatoes skins with the melted butter.

Sprinkle salt over the insides along with grated parmesan cheese.

Return to the oven and bake for another 5 minutes.

Top each skin with shredded cheese and bacon bits.

Bake them again about 2-3 minutes or until cheese is completely melted.

Allow to cool slightly before serving. Drizzle buffalo ranch dressing over the potato skins or place dressing in a dish for dipping. Serve garnished with green onion slices.