Bake the Whole Potatoes: Preheat oven to 400°F (200°C). Pierce clean potatoes with a fork, rub lightly with olive oil and salt, and bake on a rack for 45 to 50 minutes until fork-tender. Let cool for 15 minutes.

Hollow the Skins: Slice each potato in half lengthwise. Using a spoon, scoop out the potato flesh leaving a sturdy 1/4-inch border of potato along the skin (save the scooped potato for mashed potatoes).

Season & Crisp: In a bowl, whisk melted butter, garlic powder, smoked paprika, and black pepper. Generously brush both inside and outside of the potato skins. Place skins cut-side down on a rimmed baking sheet. Bake for 8 minutes, flip cut-side up, and bake for another 8 minutes until edges are shatteringly crisp and golden.

Fill & Melt: Fill each crispy hollowed skin with shredded sharp cheddar cheese and crumbled crispy beef bacon. Return to the oven for 4 to 5 minutes until cheese is completely melted and bubbling.

Garnish & Serve: Remove from oven, top each hot potato skin with a dollop of cool sour cream, and sprinkle generously with fresh green chives. Serve immediately while hot and crisp!