Preheat the oven to 400 degrees. Poke each potato with a fork and place on a baking sheet. Bake for 1 hour. Remove the potatoes from the baking sheet to a plate to cool. Cool for about 15 minutes.
Meanwhile, in a large skillet, cook the bacon until crisp, drain on paper towels. Crumble when cooled.
Using a large, sharp knife, cut the cooled potatoes lengthwise, you should have 8-12 potato skins.
With a small spoon, carefully scoop out the middle of each potato, leaving a 1/4-inch in the bottom and up the sides, as you still want some potato in your skins.
Turn the oven up to broil. Melt the butter in the microwave. Brush the melted butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.
Place them under the broiler for 8-10 minutes until the insides get a bit crispy. Remove from the oven and place generous amounts of cheddar cheese and crumbled bacon into each potato skin.
Place them back under the broiler for about 3-4 minutes until the cheese is nice and bubbly. Carefully remove them from the oven. Garnish with a dollop of sour cream and chopped chives.