Wash the potato under cold running water, then dry with a kitchen towel. Poke holes all over the potato with a fork.
If using the oven, rub a little neutral oil (such as vegetable or canola) over the potato, and sprinkle with salt. Bake at 425 F for 50-65 minutes, until soft in the center. (You can test this by wearing oven mitts and gently squeezing the potato, and if it gives, it's good to go!)If using the microwave, just pop it in and hit the "potato" setting, or cook for about 4 minutes, carefully flip it over, and cook for another 2-3 minutes until done.
Use a sharp knife to cut the potato in half lengthwise. Set the halves next to one another, and gently scoop the cooked potato into a medium bowl. Leave a little border near the skin of the potato so it doesn't break.
Add the butter, seasoned salt, and whipped cream cheese to the bowl. Use a fork to smash these ingredients into the potato, eliminating as many lumps as possible.
Sprinkle cheese into the bowl, and stir in completely. Add milk and sour cream, and stir until completely combined. Taste, and season with salt and pepper if desired.
Divide the potato mixture between the hollowed-out potato skins. If you're feeling extra, top the potatoes with even more cheese.
Bake the potatoes at 375 for about 15 minutes. If you want the cheese to be browned and bubbly on top, switch the oven to a low broil, place the potatoes about an inch beneath the broil, and broil for 2-3 minutes until bubbly.
Sprinkle with chopped chives, and serve hot!
*Grate an additional 1/4 cup of each cheese if you want to top the potatoes with additional cheese.
Serving: 1twice baked potato
Keyword cheesy twice baked potatoes, twice baked potatoes for two people, twice baked potatoes with cream cheese