Step 1: Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and prick them all over with a fork.
Step 2: Bake the potatoes directly on the oven rack for 1 hour to 1 hour 15 minutes, or until they are fork-tender.
Step 3: While the potatoes are baking, cook the bacon until crispy. Drain on paper towels, then crumble once cooled.
Step 4: Once baked, carefully remove the potatoes from the oven and let them cool for about 10-15 minutes, or until they are cool enough to handle. Reduce oven temperature to 375°F (190°C).
Step 5: Slice each potato in half lengthwise. Using a spoon, carefully scoop out the potato flesh into a large bowl, leaving a 1/4-inch border of potato inside the skin to maintain its structure. Be careful not to tear the skins.
Step 6: Add the softened butter, sour cream, milk/cream, salt, and pepper to the scooped-out potato flesh. Mash with a potato masher or a fork until mostly smooth. Do not overmix, as this can make the potatoes gummy.
Step 7: Stir in 1 cup of the shredded cheddar cheese, crumbled bacon (reserve a little for garnish if desired), and chopped chives until just combined. Taste and adjust seasonings if necessary. This creates the delicious filling for your twice baked potato recipe.
Step 8: Spoon or pipe the potato mixture back into the empty potato skins, mounding it slightly.
Step 9: Arrange the filled potato halves on a baking sheet. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the tops of the potatoes.
Step 10: Bake for 15-20 minutes, or until the cheese is melted and bubbly and the tops are lightly golden.
Step 11: Garnish with extra crumbled bacon and fresh chives, if desired. Serve immediately and enjoy your perfectly crafted twice baked potato recipe!