Step 1: Preheat the oven to 425°F and gather potatoes. Scrub clean and pat dry.

Step 2: Lightly oil and salt the potatoes with sea salt, to taste. Poke each potato with a few holes using a fork and then set on a parchment lined baking sheet.

Step 3: Bake for 1 hr then let rest for 30 mins.

Step 4: While the potatoes rest, prepare bacon your preferred way. (I baked my bacon at 425°F).

Cook to desired doneness. (If baking, watch carefully as it can quickly burn toward the end)

Step 5: Move bacon to a paper towel lined plate and set aside.

Step 6: When the potatoes are done resting, gather all of the remaining ingredients and cut off the top of the potato and preheat the oven to 350°F.

Scoop out the inside of the potato into a medium sized bowl, leaving a small outer layer to stabilize the skin.

Step 7: Mash the potato.

Step 8: Weigh the cheese.

Step 9: Microwave potatoes and cheese for 30 secs.

Step 10: Add the melted butter and stir thoroughly to combine.

Step 11: Weigh the sour cream.

Step 12: Stir to combine.

Step 13: Add the heavy cream.

Step 14: Stir to combine.

Step 15: Add the entire package of the ranch dressing dip seasoning mix and stir to combine.

Step 16: Chop the bacon.

Step 17: Add the bacon to the bowl and stir to combine.

Step 18: Add the ponzu sauce and stir to combine.

Step 19: Add the egg yolk.

Step 20: Stir to combine.

Step 21: Fill each potato skin with a generous portion of filling.

Bake in the preheated oven for 40 mins.

Remove from oven and sprinkle with Korean red pepper flakes, to taste. Top with cheese, to taste and bake until the cheese is melted, about 10 mins.