First, hollow out some red skinned potatoes. I used five this time.
Next, cover the potatoes (skins and all!) with about and inch of cold water. Put the covered pot on the stove with the heat on medium high.
Add milk and butter to a saucepan (I usually put 1/2 a tablespoon of milk in for each potato and 1/2 a tablespoon of butter in for every two potatoes) and melt it on low heat.
Open up a container of sour cream.
Get out your mixing bowl or potato ricer.
Dump the potatoes into the mixer, turn it on low and slowly add the milk and butter. Scrape the sides if needed. Add salt and pepper to taste and one or two tablespoons of sour cream.
Scoop the filling into the potato skins.
Sprinkle bacon on top each potato
Garnish with chives and
Serve and eat.