Step four: Time to add more ingredients. Now the amounts of ingredients, depends on how many potatoes you are doing. Just imagine you are fixing a ginormous potato. The ingredients are, sour cream, cheese, season salt (I use lowrys) and course ground pepper, also a little milk. Be liberal on the cheese and sour cream, start conservative on the salt and pepper, mix, taste and decide if it needs more. When I made them the other night, I didn't have chives, but if I had them on hand I would add fresh chives as well. You could add other spices as well, but I don't think you need anything else, this way is simple and pleasing. You could add fresh garlic if you are a big garlic fan, but it would be easy to go over board. Don't want to screw anything up? Stick to the s and p. You want the consistency to be thick and drier than classic mashed potatoes, so keep that in mind when you are adding milk.
Step five: Spoon the mixture back into the potato skins, like I said before, you will not use all of the skins, so you want to make your skins over flowing. Sprinkle a little paprika over the top.
Step six: Bake again at 350 degrees for about 20-30 minutes. They should be browned, but when you touch them you can tell that the insides are soft and creamy.
You can prep the potatoes up to a day before and keep them in the refrigerator until you are ready to bake them, if you put them straight in the oven from the fridge, they will take about 10-15 minutes longer to re-bake.