How to Make It
Preheat oven to 425°F. Scrub potatoes, and pat dry thoroughly. Place potatoes in a large bowl, and drizzle with olive oil; toss to coat. Arrange potatoes in a single layer on a baking sheet lined with parchment paper. Bake in preheated oven until tender, 17 to 20 minutes. Cool potatoes completely on baking sheet, about 30 minutes.
Slice potatoes in half lengthwise, and scoop out potato flesh, leaving 1⁄8-inch-thick shell. Reserve potato flesh for another use (such as mashed potatoes).
Increase oven temperature to 450°F. Place potato skins, hollowed side down, on baking sheet lined with parchment paper. Bake at 450°F for 10 minutes; flip potatoes over, and bake until crispy, 8 to 10 minutes longer.
Fill potato skins evenly with Cheddar cheese, and top with bacon crumbles. Bake at 450°F until cheese melts, 1 to 2 minutes. Top each potato skin with a dollop of sour cream, and sprinkle evenly with chopped fresh chives.