Bacon Cheddar Hasselback Potatoes

Hasselback potatoes
2 Idaho potatoes
6 slices of medium cheddar cheese
6 slices of bacon
1 ranch seasoning packet
4 tbsp butter
Salt
Pepper
Olive oil for drizzling
Chives for garnish

Directions:
Using a wooden spoon laying right beside your potatoes, slice them about 1/8 of inch slices into thick potato chip slices, making sure not to cut all the way through. Gently cut down and as soon as your knife hits the wooden spoon, stop.
Line a baking dish with foil and spray with cooking spray.
Melt 4 tbsp butter and then add ranch packet and salt and pepper to butter. Brush all over potato and try to get some to drip into potato. Put in 300 degree oven for 30 minutes.
Take out, switch out the foil and brush the butter that dropped down back onto the potatoes making sure to get some inside. Turn up oven to 400 and cook for another 20 minutes.
In the meantime, cook bacon either in a pan for microwave and let cool. Break bacon slices up to the size that will fit in between potatoes. Break up cheese slices in quarters. Chop chives.
When can you pierce the potatoes with a fork and the fork comes out easily, now time to stuff.
With a fork in one hand and the cheese or bacon in the other, alternate slots with cheddar and bacon using the fork to help make space in between without pulling the potato apart completely. Drizzle with olive oil and sprinkle with more salt and pepper. Put back in oven or under broiler for 5 minutes to warm bacon and melt cheese. Top with chives.
Enjoy immediately.