Preheat oven to 400F, wash potatoes then brush with olive oil, bake in the oven for 1 hour.
Let potatoes cool, then cut each in half and scoop out the center leaving 1/2 inch of potato on the skins.
In a bowl mix together the potato, sour cream, milk, butter, ranch seasoning, salt & pepper, most of the diced jalapeno (leave a little aside for topping) 1/2 cup of cheese (leave remaining aside) and 3 Tbsp bacon bits
Spoon the mixture into the 8 potato skins, top with remaining cheese, jalapeno and bacon.
Bake in the oven at 400F for 10 minutes or until cheese is melted and bubbling.