Preheat the oven to 400 degrees F.

Scrub the russet potatoes in cold water to ensure they are clean and place them on a baking sheet. Drizzle the olive oil over the potatoes and rub to evenly coat. Pierce the skin of the potato with a fork a few times each potato. Bake for 1 hour, making sure they're cooked all the way through.

Remove the potatoes from the oven and set aside to cool slightly. Lower the oven to 350 degrees F.

Using a knife cut each potato in half lengthwise. Scoop out the insides of the potato using a spoon and place in a large bowl. Make sure you do not to tear the potato skins, leave a small rim of potato intact for support. Arrange the prepared potato shells on a baking sheet.

Once your potatoes are all scooped out, add the butter, sour cream milk, cheese, pepper and LiteHouse Ceasar Dressing into the potatoes. Mix with a hand held blender until well combined. Stir in ¾ of the bacon, reserving some for the top of the potatoes.

Fill the potato shells with the potato mixture. Top each potato with a sprinkle of parmesan cheese and the extra bacon. Heat in the oven until the potato is warmed through and the parmesan cheese is golden brown, about 20 minutes.