The perfect pub food-like snack for game day at home! Courtesy of Alison Kent.
Scrub and pat potatoes dry; prick all over with fork. Bake on foil-lined baking sheet in preheated 400°F (200°C) oven until tender, 40 to 50 minutes. Let cool enough to handle.
Cut lengthwise in half; scoop out flesh, leaving ½-inch (1 cm) thick walls (reserve flesh for soups or dips). Cut each piece in half again lengthwise; brush all over with oil; sprinkle with salt.
Arrange, skin sides down, on same baking sheet. Bake in preheated 450°F (230°C) oven until golden and with crisp edges, about 15 minutes.
Meanwhile, stir sour cream with chives; set aside.
Sprinkle skins with cheese and bacon; return to oven and bake until cheese is melted, 3 to 5 minutes. Serve with chive sour cream.