Clean all of the potatoes.  Poke holes by knife or fork a few times over each potato.  Place in microwave for 10 minutes.

Take the potatoes out of the microwave and flip each one.  Place back in microwave and cook for another 5-10 minutes or until fork inserts easily through middle of potato.

Once they are soft all the way through, cut each potato in half lengthwise and let cool.

Preheat oven to 350 degrees.

When you are able to handle the potatoes with your hands or an oven mitt, scoop the potato flesh out of the center of each potato skin.  Leave a little bit of potato along the edges and bottom of the skin.  If you don't leave some of the potato inside, the skin will be flimsy and won't keep the form.

Put the scooped out potato flesh into a medium sized bowl. Once each potato has been scooped out, add the butter, sour cream, and milk to the bowl. Mash with a potato masher until no big lumps. Mix with a hand mixer until combined. Add half of the cheese and mix or stir into the potato mixture. Sprinkle in salt and pepper to taste.

Scoop the potato mixture back into the potato skins, overfilling a little on the top. Do this for each potato skin. Sprinkle the remaining cheese on top of each potato.

Place all of the potatoes on a baking sheet and bake in oven for 10 minutes.

If you want to add bacon as a topping, fry a few pieces of bacon and chop into small pieces. Sprinkle over the potatoes once baked. You can also cut up green onions to add as a topping. If you don't have these ingredients, you can sprinkle a little paprika on top for color.