Cup of Yum
1. Preheat the Oven to 350°F (175°C).

Bake the Potatoes:

Cup of Yum
1. Place the washed and oiled potatoes directly on a baking sheet.
2. Bake in the preheated oven for about 1 hour or until tender (a knife should glide through easily).
3. Remove from the oven and let them cool slightly until they are safe to handle.

Prepare the Filling:

1. Once the potatoes are cool enough to touch, slice each potato in half lengthwise.
2. Carefully scoop out the insides into a large mixing bowl, leaving about ¼ inch of potato inside the skin to keep them sturdy.
3. Add the butter, sour cream, 1 cup of shredded cheddar cheese, and half of the green onions to the bowl.
4. Pour in ½ cup of milk (add more if necessary to reach the desired creamy consistency).
5. Season with kosher salt and black pepper to taste.
6. Mix everything together using a hand mixer or potato masher. Be gentle and avoid overmixing to keep the potatoes fluffy. Overmixing will result in a "gummy" filling.

Fill the Potato Skins:

1. Season the inside of the potato skins with a bit of salt and black pepper.
2. Spoon the potato mixture back into the hollowed-out potato skins, dividing evenly between them.
3. Sprinkle the tops with the remaining cup of cheddar cheese, the rest of the green onions, and the thinly sliced chives.
4. Optional: Add crumbled bacon if desired.

Second Bake:

1. Sprinkle a bit of paprika on top of each stuffed potato for extra flavor and color.
2. Return the stuffed potatoes to the oven and bake for another 15 minutes or until the cheese is melted and bubbly.

Serve Hot:

1. Remove from the oven and serve immediately while warm and cheesy.