Pre-heat oven to 350°. Scrub potatoes. Poke potatoes with knife. Wrap each potato in tin foil.
Bake for 60 minutes, until tender. Remove from oven. Open tin foil and allow to cool.
While potatoes are cooling, cook bacon. Press out grease. Crumble. Set aside.
When potatoes are cool enough to handle: Take one potato. Cut an elongated oval shape on the top of potato. Using a spoon, carefully scoop out the insides of potato. Repeat with remaining potatoes. Set shells aside.
Take potato filling. Add cream cheese, butter, sour cream, salt, pepper, chives, and milk. Beat well, until everything mixed and potatoes smooth.
Reserve 2 Tbsp. cheese and 2 Tbsp. bacon crumbles. Fold rest of bacon and cheese into stuffing mix. Spoon stuffing back into potato shells.
Place potatoes in oven. Bake for 15 minutes. Sprinkle reserved cheese and bacon on top of potatoes. Bake for 5 more minutes or until cheese melted.
You can prepare this recipe in advance. Complete steps one through six. Then place stuffed potatoes in refrigerator until ready to bake. When ready to eat, complete step seven.