Preheat oven to 425 degrees F.

Line a rimmed cookie sheet with parchment paper. Set aside.

In a medium size bowl combine clean potatoes and 1 tablespoon olive oil. Mix until potatoes are coated with oil. Transfer to cookie sheet.

Place cookie sheet in oven and bake for 20 to 25 minutes. Potatoes should be soft in the middle but still holding together well. Test the potatoes by pricking them with a fork. If the fork slides in and out easily the potatoes are done.

Remove potatoes from oven and allow to cool before handling them. You can place them in a bowl in the fridge for 10 to 15 minutes to speed up the process.

Cook the bacon while the potatoes are cooking or cooling. Once the bacon is crisp allow it to drain on a paper towel to soak up any excess grease. Chop finely. Set aside.

Grab a medium size bowl for the potato filling. Keep nearby.

Once the potatoes are cool cut each one in half lengthwise. Use a spoon to scoop out the inside of each potato into the bowl, allowing ¼ inch base on each potato. Place all the potatoes cut side up on a parchment lined cookie sheet.

Grab the bowl of potatoes, use a fork to mash them up by hand. Add butter, cheese, salt, and pepper. Mix until smooth. Using a spoon transfer filling to the cut potatoes you set aside on the cookie sheet. Spoon evenly into each potato.

Drizzle the potatoes with remaining 2 tablespoons of olive oil.

Place the cookie sheet back in the preheated 425 degree F oven and bake for about 8 to 10 minutes, or until potatoes are golden brown.

Transfer potatoes to a platter. Add a big dollop of sour cream to each potato skin. Toss chopped bacon on each potato skin. Sprinkle chives on each potato skin.

Devour each potato skin! Ha!