Scrub the potatoes clean and let dry, then pierce a few times with a sharp knife, rub with olive oil and bake 400°F for about an hour until the potatoes are cooked through when you pierce them with a knife and it comes out easily.
Cook bacon until crisp. Drain on paper towels. Let cool. Crumble and set aside.
After potatoes are cooked and cooked. Cut potatoes in half and scoop out the insides. Use a spoon and scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin.
Increase the heat of the oven to 450°F. Brush olive oil all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack and cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool.
Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon.Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven and top with sour cream and chives.
