Step 1: Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pat them dry. Prick each potato several times with a fork. Place directly on the oven rack and bake for 60-75 minutes, or until very tender when squeezed. The cooking time will vary depending on the size of your potatoes.
Step 2: Once baked, remove the potatoes from the oven and let them cool for about 10-15 minutes, or until they are cool enough to handle but still warm. Reduce the oven temperature to 375°F (190°C).
Step 3: Carefully slice each potato in half lengthwise. Using a spoon, gently scoop out the cooked potato flesh into a large mixing bowl, leaving about a 1/4-inch shell of potato attached to the skin to maintain its structure. Be careful not to tear the skins.
Step 4: Add the softened butter, sour cream, milk, salt, and pepper to the scooped potato flesh. Mash with a potato masher or an electric mixer on low speed until smooth and creamy. Be careful not to overmix, as this can make the potatoes gummy.
Step 5: Gently fold in 1 cup of shredded cheddar cheese and most of the crumbled bacon and chopped chives, reserving a small amount of bacon and chives for topping. Taste the filling and adjust seasonings as needed.
Step 6: Carefully spoon the potato filling back into the empty potato skins, mounding it slightly. Sprinkle the tops with the remaining shredded cheddar cheese and crumbled bacon.
Step 7: Place the stuffed potatoes back on a baking sheet. Bake for 20-30 minutes, or until the filling is heated through, the cheese is melted and bubbly, and the tops are lightly golden brown.
Step 8: Garnish with extra fresh chopped chives if desired, and serve hot. Enjoy your perfectly crafted twice baked potato recipe!