Preheat the oven to 400°F.

Wrap the potatoes in foil and bake for about 60 minutes, or until tender.

Brown the ground beef in a skillet over medium-high heat, breaking it apart as it cooks. Season with salt and pepper.

Slice the potatoes in half lengthwise. Scoop out the centers, leaving enough potato around the edges to support the skins.

Combine the browned beef with the potato filling.

Add the Monterey Jack cheese, green onions, barbecue sauce and milk.

Stir just until combined.

Pile the filling into each potato skin and place them on a baking sheet.

Bake for another 20 minutes.

Top with more Monterey Jack cheese, barbecue sauce and sour cream.