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Preheat the oven to 400ºF.
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Rub the potatoes with the canola oil and place on a baking sheet. Bake for 1 hour and 10 minutes.
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Slice the butter into 8 even slices. Place it in a large mixing bowl and add the sour cream.
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When the potatoes are done cooking {They should be completely soft when pierced with a fork}, remove them from the oven and lower the heat to 350ºF.
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Cut each potatoe in half, lengthwise. Scrape out the insides with a spoon into the mixing bowl, leaving a small rim of potato in place for support. Put the potato shells back on the baking sheet.
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Mash the potatoes into the butter and sour cream. Add the cup of cheese, milk, and Ranch seasoning until smooth and creamy.
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Spoon the potato filling into the potato shells. Top with grated cheese and bake for 15 to 20 minutes, until potato is completely heated through.