Heat your oven to 425°F. While it preheats, cut the potatoes in half lengthwise and toss them with 1 tablespoon of olive oil, salt, and pepper in a bowl. Spread them cut-side down on a baking sheet and place in the oven. Meanwhile, in a skillet over medium-high heat, cook the bacon slices until very crispy, about 8-10 minutes, turning occasionally. Once crispy, transfer to a paper towel-lined plate and let cool slightly before crumbling into bite-sized pieces. This parallel cooking saves time and ensures the bacon is perfectly crisp.

Remove the potatoes from the oven after 20-25 minutes when they're fork-tender and lightly golden. Let them cool for a few minutes until you can handle them comfortably. Using a small spoon or melon baller, carefully scoop out the insides of each potato half, leaving about ¼ inch of flesh attached to the skin to keep the structure intact. Transfer the scooped potato flesh to a bowl and immediately mash it with butter, garlic powder, the shredded cheese, and a pinch more salt and pepper. I like to leave the mash slightly chunky rather than completely smooth—it gives the filling better texture.

Spoon the mashed potato mixture evenly back into each potato skin half, mounding it slightly. Arrange the filled skins on a clean baking sheet and drizzle the remaining 2.5 tablespoons of olive oil over the tops. Bake at 425°F for 8-10 minutes until the tops are golden and the filling is heated through. The oil helps the potato skins crisp up beautifully and gives them a nice color.

Remove the potato skins from the oven and let them cool for 1-2 minutes. Top each skin with a small dollop of sour cream and sprinkle generously with the crumbled bacon from Step 1. Finish with a few snipped chives for freshness and color. Serve immediately while the skins are still warm and crispy. I find that serving them right away prevents the crispy skin from softening too much.