Preheat oven to 400°F. Place potatoes in oven and bake 1 hour, until tender.
Meanwhile, cook bacon in a large skillet or in the microwave until golden brown and crisp. Break into little pieces and set aside.
Remove potatoes from oven, leaving oven at 400°F. When potatoes are cool enough to handle, halve them and scoop out the flesh, reserving the skins. Cut the skins into bite-size pieces. Set aside.
Transfer potato flesh to a large bowl and mash until smooth. Add bacon pieces, cheddar cheese, sour cream and buttermilk ranch mix. Mix well and shape mixture into 36 to 40 balls, each about 1 inch in diameter.
Coat a large baking sheet with cooking spray. Arrange potato skins on baking sheet. Top each skin with a potato ball and sprinkle the top with parmesan cheese.
Bake 10 to 12 minutes, until top is golden brown.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.