Set oven to 400 degrees
Scrub the potatoes clean under running water. Poke each potato in several places with the tines of a fork so that when the potatoes are cooking they don't explode.
Rub the potatoes all over with a little olive oil. Place directly on the middle or top rack of the oven.
Cook for 1 hour and 15 minutes, or until the potatoes are cooked through. They should give a little when pressed.
Allow the potatoes to cool to touch. Slice the potatoes in half, lengthwise. Use a spoon to scoop out the insides, forming a potato "canoe", leaving about 1/4 inch of potato on the skin. Place the scooped potato into a bowl.
Add butter, sour cream, 1 cup of cheese, and cream cheese to potatoes in bowl. Salt and pepper to taste.
Mix with a mixer until desired consistency. If your mixture is too thick (or lumpy) add some milk. If it is too thin I find that adding a little of instant potato mix helps thicken it.
Scoop mashed potato mixture back into scooped out potatoes. Note- You likely will not have enough mixture for all of the scooped out potatoes. Plan accordingly.
Top with cheese and bacon bits (optional)
Bake in oven at 350 degrees for 20-25 minutes or until cheese is melted.
Optional- Top with chives