Step 1

Combine all ingredients and mix until smooth and creamy. Chill in the refrigerator while the potatoes cook.

Step 2

Preheat the oven to 400° F. Wash each potato and pierce a couple of holes on each side with a sharp knife or fork.

Step 3

Coat each potato with canola oil and salt and bake on a baking sheet for 1 hour. Potatoes should be fork-tender when done.

Step 4

Remove baked potatoes from the oven and let cool. (Leave the oven at 400°F.) When cool enough to handle, roughly chop the potatoes into 1/2-inch, bite-sized pieces.

Step 5

Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.

Step 6

Add potatoes to a large bowl. Mix the potatoes with the sour cream mixture, half the cheese, and the crumbled bacon. (You can reserve some pieces of bacon as a topping if you wish.)

Step 7

Spread out the potato mixture into the prepared baking dish.

Step 8

Top with remaining shredded cheese and reserved bacon (if you have some set aside).

Step 9

Bake, uncovered, 15-20 minutes, or until cheese is hot and bubbly.

Step 10

Remove from oven. Serve hot. Garnish with chives (optional).