3tablespoonschiveschopped or green onions, divided
Instructions
Preheat oven to 375ºF.
Slice baked potatoes in half lengthwise so that each half is deep instead of shallow, if possible.
Gently scoop out the potato from the shell and set aside in a medium bowl, leaving about 1/4 inch edge on the potato shell.
Combine the scooped out potato with the sour cream, ranch dressing, salts, pepper, 3/4 cup of the cheese, 2 tablespoons of the bacon bits and 2 tablespoons of the chives.
Scoop filling back into the potato shells, mounding it slightly. Sprinkle with remaining cheese and bacon bits. I find it is easiest to place shells on a baking sheet for this step.
Refrigerate, covered, until ready to bake.
Bake on a sheet tray for 20-25 minutes or until the cheese on top is melted and the potatoes are heated through.