• Preheat the Oven to 350°F (175°C).

Bake the Potatoes:

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

Prepare the Filling:

• Once the potatoes are cool enough to touch, slice each potato in half lengthwise.
• Carefully scoop out the insides into a large mixing bowl, leaving about ¼ inch of potato inside the skin to keep them sturdy.
• Add the butter, sour cream, 1 cup of shredded cheddar cheese, and half of the green onions to the bowl.
• Pour in ½ cup of milk (add more if necessary to reach the desired creamy consistency).
• Season with kosher salt and black pepper to taste.
• 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:

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

Second Bake:

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

Serve Hot:

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