Scrub your potatoes under running water and pat dry with a paper towel
Take a fork and pierce your potatoes all over
Spray your potatoes with cooking spray and rub with sea salt before placing in your potatoes in your 6-quart crock pot (I used my Programmable Travel Crock Pot)
Cover and cook on low for around 8 hours, your potatoes are done when they are tender
Let your potatoes cool for a few minutes
Cut your potatoes lengthwise about halfway down and use a spoon to remove the pulp (leave about 1/8th of an inch of potato in the skin so that your potatoes will hold their shape)
Put your pulp in a medium bowl that can go in the microwave and combine well with your milk, yogurt, 1/4 cup cheese, salt and pepper to taste, mashing your potatoes while you are combining
Microwave for 1 minute on high
Use a spoon to fill your potato skins with your potato mixture and sprinkle with the rest of your cheese
Place your potatoes back in your crock pot, cover and cook on high for an additional 10-25 minutes (they are done when they are heated through and your cheese is melted)
Remove your potatoes from your crock pot and sprinkle with chives and bacon pieces before serving