Scrub your potatoes, poke a few holes with a fork, and bake them directly on the oven rack at 400°F (200°C) until tender, about 50–60 minutes.
Let the potatoes cool slightly, then cut them in half lengthwise. Scoop out the insides into a bowl, leaving a little potato in the skins so they hold their shape.
Mash the potato with butter, sour cream, a splash of milk, salt, and pepper until creamy. Stir in cheese and any add-ins you’re using.
Spoon the mixture back into the potato skins, pile it high, and place them on a baking sheet. Bake for another 15–20 minutes until heated through and lightly golden on top.
Finish with extra cheese, bacon, or chives if you’re feeling fancy.