Bake potatoes for an hour or until tender at 350 degrees. Let them cool for about 10 minutes and then cut in half lengthwise. Use a spoon to carve out the inside of the potato, leaving about a ¼ inch thickness of potato in the skin. Set skins aside and put inside of potato in a large mixing bowl. Add sour cream, milk, butter, salt and pepper, and half of the cheddar cheese in the bowl and mix well. Add more milk until you get a nice consistency, slightly thicker than mashed potatoes. Spoon the mixture back into the potato shells and top with remaining cheese, chives, and bacon crumbles. Bake for additional 15-20 minutes and serve. Or freeze and serve later, baking them at 400 degrees for 30-35 minutes.
Recipe by Honeybear Lane at https://www.honeybearlane.com/2015/12/yummy-twice-baked-potatoes.html