Preheat your oven to 425°F (220°C). Cut the potatoes in half lengthwise, coat with olive oil, salt, and pepper, and arrange cut-side down on a baking sheet.

Cook the bacon in a skillet over medium heat until very crispy, about 8-10 minutes. Drain excess grease and crumble.

Bake the potatoes for 20-25 minutes until fork-tender and golden brown. Let cool slightly.

Scoop out the insides of each potato half, leaving about ¼ inch of potato attached to the skin.

Mash the scooped potato flesh with butter, garlic powder, and half of the shredded cheese. Season to taste.

Fill each potato skin with the mashed potato mixture, mounding slightly. Drizzle with remaining olive oil.

Return filled potato skins to the oven and bake for an additional 8-10 minutes until golden brown.

Remove from the oven, cool slightly, and top with sour cream, crumbled bacon, and chives. Serve warm.