Step 1

Preheat oven to 400 degrees.  Toss potatoes with a drizzle of olive oil and a sprinkle of salt.

Step 2

Roast for about 25-30 minutes or until fork tender.  Let cool for about 20 minutes or until cool enough to handle.

Step 3

Slice off just the top of each potato and scoop out insides with a small spoon or melon baller, leaving about 1/8 inch.

Step 4

Place scooped out potato in a bowl.  Mash up with cream cheese, sour cream, 1/4 cup of grated cheese, 1/4 cup crumbled bacon and 1 tablespoon chopped chives.  Continue to mash and mix until smooth.

Step 5

Refill your potato shells with potato mixture.  Bake at 350 degrees for 15-20 minutes until heated through.  Top with remaining cheese and bacon and heat for 5 more minutes.  Sprinkle with remaining chives