Wash the potato skins using a vegetable brush and warm water. Place them on a microwave-safe plate lined with paper towels and cook 10-15 minutes, flipping the potatoes over halfway, or until the potato has softened (Use the tip of a sharp knife, it should go in and out smoothly).
Remove the potatoes and carefully cut them in half. Scoop out the inside of the potato and place in a bowl while placing the skin shells in an oven safe baking dish or baking sheet.
Add the goat cheese, cinnamon, butter, milk and sugar to the potatoes and mash. (I like to use an electric mixer so they're smooth). Place the potato mixture back into the potato skin shells and bake for 12-15 minutes.
*If you can not find the cranberry goat cheese, you can use regular goat cheese and add 2 tablespoons of dried cranberries.