Preheat your oven to 400°F (200°C).
Scrub and pat dry the potatoes. Pierce each potato several times with a fork.
Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until tender.
While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove and drain on a paper towel-lined plate, then crumble.
When potatoes are done, remove them from the oven and let cool slightly.
Cut each potato in half lengthwise and scoop out the flesh into a mixing bowl, leaving a small border.
Add butter, sour cream, milk, salt, and pepper to the potato flesh and mash until smooth.
Fold in half of the crumbled bacon and half of the shredded cheese.
Spoon the potato mixture back into the potato skins.
Top each with the remaining cheese and bacon.
Place the stuffed potatoes on a baking sheet and return to the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Garnish with chopped chives if desired before serving.
Variations & Tips
For a twist, try using sweet potatoes instead of russet potatoes, and replace the cheddar with a sharp gouda. For a spicy kick, add chopped jalapeños to the filling or sprinkle with red pepper flakes before the final bake. Vegetarians can omit the bacon and add sautéed mushrooms or spinach for additional flavor. Experiment with different cheese like blue cheese or pepper jack to tailor this dish to your taste.
