Preheat oven to 400°F. Line a baking sheet with aluminum foil.
Scrub each potato clean, and rub lightly with olive oil.
Place the potatoes on the lined cookie sheet, and bake for 1 hour.
Lower the oven temperature to 350°F.
Allow the potatoes to cool until you are able to handle them comfortably. Cut each potato in half, lengthwise. Then use a spoon to gently scoop out the potato flesh, leaving about ¼” to ½” flesh attached to the potato skin so it does not fall apart.
Place the scooped potato flesh in a large mixing bowl.
Add the butter, sour cream, milk, and ranch seasoning. Mix until well combined.
Stir in ⅔ of the cheese and ⅔ of the jalapenos.
Also add ⅔ of the bacon.
Combine until well mixed.
Spoon the potato mixture back into the potato skins, dividing it equally.
Top each potato with the remaining shredded cheese, jalapenos, and bacon.
Return the potatoes to the oven and bake until the cheese is melted, about 8–10 minutes.
For a speedier meal, you can cheat by microwaving the potatoes in place of the first baking step. Then proceed with the remaining steps and bake in the oven for 8–10 minutes as directed.