Preheat oven to 350F degree. Line your baking sheet with aluminum foil.
Poke the skin of the potatoes with a fork to let the steam escape. Rub olive oil on the potatoes. Sprinkle with salt and pepper. Arrange on baking sheet. Bake in an oven for 50 - 55 minutes or until the poked fork in the potatoes goes in easily. If not, bake them for some more time until the potatoes are soft enough. Make sure to turn the potatoes once or twice while baking.
When the potatoes are fully cooked, take them out of the oven. With a knife, remove the 1/3 part of potatoes, leaving the 2/3rd intact.
Scoop out the insides and transfer to the bowl. Save the remaining shells of the potatoes to put the filling back in.
Using a fork or potato masher, mash the potato insides in the bowl. Add the sour cream, butter and milk. Add more to get the richer flavor. Once it reaches your ideal consistency, add half of the cheese, salt to taste, black pepper, green onions and cilantro.
Take the potato shells and fold in the mashed potato mix.
Sprinkle remaining cheese over the top of the potatoes.
Arrange the filled shells on the baking again and bake for another 10 - 15 minutes or until the cheese on top is melting and bubbly.
Remove from the oven. Cool slightly. Serve while still slightly hot.