Greek Yogurt and Chive Twice-Baked Potatoes with Optional Bacon

INGREDIENTS

small russet potatoes (about 2 pounds)

1 cup

Greek yogurt (I used full-fat for this recipe)

1 1/3 cups

shredded sharp or medium cheddar cheese, divided

1/4 cup

shredded Parmesan cheese

1/2 cup

whole milk

6 tbsp

unsalted butter

3 tbsp

chopped fresh chives

1/4 tsp

kosher salt plus additional salt to taste

1/4 tsp

freshly ground black pepper plus additional pepper to taste

slices bacon, cooked, drained, and roughly chopped (about 1/2 cup)

slices bacon, cooked, drained, and roughly chopped (about 1 cup)