Microwave potatoes wrapped in a paper towel for 10-12 minutes, depending on the size. Flip halfway through cooking time. You want them to be tender, but not mushy.
Let cool slightly; with an oven mitt as needed, cut potato in half lengthwise.
In a bowl, scoop out the inside of the potatoes, keeping the skin in tact.
Mix the potato "insides" with the garlic, 3/4 cup sour cream, 1/4 cup shredded cheese. Mix until combined and potatoes are mashed (your goal here is to create mashed potatoes, but if you like some potato chunks, just mash to your preference). If the mixture seems dry, add the additional 1/4 cup of sour cream. You want the mixture to look like it is too wet, as the potatoes will dry out more while baking. Salt and pepper to taste.
Scoop the mixture back into the potato skins, dividing evenly among each other. Sprinkle additional cheese on top as desired.
Place in a baking dish or on a baking sheet and bake for approximately 30 minutes, until cheese is melted and slightly golden brown.