1Heat oven to 350°F. Rub potatoes with olive oil; place on microwavable plate. Microwave uncovered on High 5 to 6 minutes or until potatoes are tender. Cool slightly.
2Cut thin slice off both ends of potatoes. Using small teaspoon or melon baller, scoop out insides of potatoes, leaving some at base of potatoes.
3In medium bowl, mash potatoes, sour cream, garlic, butter and enough milk to make a smooth mixture. Stir in salt and pepper. Spoon mixture into hollowed-out potatoes, or place mixture in decorating bag fitted with fluted tip, and pipe mixture into potatoes. Place filled potatoes on ungreased cookie sheet.
4Bake 10 to 15 minutes or until hot. If desired, sprinkle with chopped fresh herbs.