Twice-Baked Ranch Potatoes

4 medium (6 to 8 ounces) red potatoes, grated
Olive oil
Coarse salt
3 slices Whole30 Approved or comparable bacon
1/4 cup WHOLE30 Ranch Dressing
2 tablespoons ghee
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh onions, plus more for garnish
1 tablespoon chopped fresh dill
1 clove garlic, minced
3/4 tsp. Coarse black pepper

Preheat the oven to 425 ° F. Rub the potatoes with a brush; dry. Prick the potatoes with a fork. rub potatoes with oil and sprinkle with salt. Place the potatoes on a baking sheet. Bake until the fork is soft, 40 to 50 minutes. Leave to stand for 10 minutes.
On average, in a large skillet, cook the bacon until crispy, about 8 minutes. Transfer to a plate covered with a paper towel. When cool enough, crush the bacon. Set aside.
CUT a longitudinal piece from the top of each baked potato; discard the skin from the slices. Pour the mashed potatoes into a medium bowl, leaving a ¼-inch wall of the shell. Place the potato shells on a baking sheet. Mash the potatoes with a potato masher until almost smooth. Add melted butter, dressing, parsley, chives, dill, garlic and pepper. Porridge to combine. Spoon seasoned potatoes in their shells.
BAKE the potatoes until light brown on top, about 20 minutes. Sprinkle with bacon and extra onions.