DA BEARS TAILGATE POTATO SKINS

1. Whisk all ranch ingredients (Kefir, garlic, onion powder, dill, tarragon, parsley, chives, lemon juice, salt, pepper) together and place in the fridge for at least 1 hour. Use strained kefir for a thicker dip if desired.
2. Preheat oven to 425°F. Bake the potatoes in the oven for about 40-50 minutes or until tender, then allow them to cool.
3. Cut the potatoes in half lengthwise and then in half horizontally. Using a small spoon, scoop out the flesh, leaving a ¼-inch thick shell.
4. In a small bowl, combine the melted butter, dried parsley, sea salt, and garlic powder. Brush the inside and outside of the potato shells with the butter mixture.
5. Place potatoes cut side down in a baking dish or 9×13 inch pan. Bake for 15 minutes.
6. Flip potatoes over and bake for an additional 5 minutes or until slightly browned and crisp.
7. Fill each potato shell with farmers cheese and bacon. Return to the oven for an additional 5-7 minutes.
8. Remove from the oven, top with green onion, and serve with the chilled kefir ranch.