Rub each potato with about a little vegetable oil; about 2 tablespoon oil total for all the potatoes.
Generously sprinkle each with salt and pepper.
Wrap them in aluminum foil and bake in a preheated 425 degree oven until a knife can go through them easily; around 30 to 40 minutes.
How to Stuff the Potatoes:
Once the potatoes have cooled enough for you to handle them, slice them in half and scoop out most of the potato flesh being careful not to break the potatoes.
Using a potato masher, mash the potatoes. It's okay to still have lumps.
Add the milk, sour cream, salt and pepper and mix until everything is combined.
Stir in the bacon and cheddar cheese.
Spoon the mixture into the scooped out potato shells.
How to Bake the Potatoes:
Place the potatoes in a baking dish and bake in a hot 425 degree oven for another 15 to 20 minutes or until heated through,
Turn the broiler on for about two minutes or until the cheese is bubbly.
Notes
Tips for Freezing Twice Baked Potatoes
Once the potatoes have been stuffed, place them on a baking tray that's been lined with aluminum foil or parchment paper.
Place the tray in the freezer to flash freeze the potatoes for about 30 minutes.
Remove the potatoes from the tray and place in a freezer safe container or plastic bag.
Keep the potatoes in the freezer for up to 3 months.
Tips for Baking Frozen Twice Baked Potatoes
Take as many potatoes as you’re planning to serve out of the freezer the night or the morning that you plan to cook them.
Let them defrost in the refrigerator until you're ready to prepare dinner.
Bake as directed above.
To bake the frozen potatoes directly from the freezer, follow the directions listed above for baking only increase the baking time to 45 minutes or until the potatoes are hot and bubbly.