Loaded Twice-Baked Potatoes

Instructions

1. Prepare the potatoes
   Preheat oven to 400°F (200°C). Poke each potato several times with a fork to allow steam to escape. Rub potatoes with olive oil and sprinkle with kosher salt. Place directly on the oven rack and bake for 45-60 minutes, until skin is crisp and potatoes are tender when pierced with a knife.
2. Scoop out the potato flesh
   Remove potatoes from oven and let cool for 10 minutes. Reduce oven temperature to 375°F (190°C). Cut each potato in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about 1/4-inch border of potato inside the skin to maintain structure. Place the scooped flesh in a large mixing bowl.
3. Make the filling
   Add the butter, sour cream, and warm milk to the potato flesh. Mash until smooth and creamy. Stir in 1 cup of the cheddar cheese, garlic powder, 1 teaspoon salt, black pepper, 3/4 of the crumbled bacon, green onions, and chives. Mix thoroughly until all ingredients are well incorporated.
4. Fill the potato skins
   Spoon the potato mixture back into the potato skins, dividing it evenly among all 8 halves. Place the stuffed potatoes on a baking sheet. Sprinkle the remaining cheddar cheese and bacon over the tops.
5. Bake again
   Return the potatoes to the oven and bake for 15-20 minutes, until the cheese is melted and the tops are slightly golden. For extra crispy tops, broil for the last 2-3 minutes, watching carefully to prevent burning.
6. Garnish and serve
   Remove from the oven and let cool for 5 minutes. Garnish with additional fresh chives and serve hot as a hearty side dish or light main course.