Twice Baked Potatoes

Bake the potatoes. Preheat the oven to 400F. Wash and dry the potatoes, then use a fork to prick the potatoes a few times. Place them on a parchment-lined baking sheet, then bake for 50 to 60 minutes, or until they're easily pierced with a knife.

Cook the bacon. While the potatoes are baking, cook the bacon in a skillet over medium heat, until crispy. Transfer to a paper towel-lined plate. Once cooled, crumble the bacon into small pieces.

Scoop out the potatoes. Remove the potatoes from the oven and let them cool to the touch. Slice them in half lengthwise and scoop out the flesh, leaving about ¼-inch rim around the potatoes. Place the potato flesh in a large mixing bowl.

Mix the filling. To the mixing bowl of potato flesh, add the sour cream, milk, and butter. Use a potato masher or hand mixer to whip the ingredients together. Then stir in the crumbled bacon, ½ cup of cheese, and 2 tablespoons of chives.

Fill the potato skins. Scoop the filling mixture back into the potato skins. Sprinkle the remaining cheddar cheese on top. Return the potatoes to the oven and bake for 15 to 20 minutes, or until the cheese is melted and lightly golden.

Garnish and serve. Garnish with the remaining chives before serving.