Instructions

1. 1

   Preheat oven to 400°F (200°C). Scrub potatoes under cold water and pat completely dry.

2. 2

   Prick each potato all over with a fork 6-8 times to allow steam to escape.

3. 3

   Drizzle olive oil over each potato and rub evenly over entire skin.

4. 4

   Sprinkle generously with sea salt, ensuring salt adheres to oiled skin.

5. 5

   Place potatoes directly on oven rack and bake for 45-60 minutes until skin is golden brown and crispy, and interior is fork-tender.

6. 6

   While potatoes bake, cook bacon in cold skillet over medium heat until crispy.

7. 7

   Drain bacon on paper towels, then crumble into small pieces.

8. 8

   Shred cheese and chop chives if not already prepared.

9. 9

   Remove potatoes from oven and slice lengthwise three-quarters of the way through.

10. 10

    Scoop out potato flesh into bowl, leaving 1/4-inch border inside skin.

11. 11

    Add butter, sour cream, milk, and half the cheese to potato flesh. Season with black pepper and mash until smooth.

12. 12

    Spoon mixture back into potato skins, mounding slightly.

13. 13

    Top with remaining cheese and crumbled bacon.

14. 14

    Return potatoes to oven for 5-10 minutes until cheese is melted and bubbly.

15. 15

    Garnish with fresh chives and serve immediately.