Preheat your oven to 400°F (200°C). Scrub the russet potatoes under cold water.

Place the potatoes directly on the oven rack and bake for 45–60 minutes until tender.

Allow the potatoes to cool for 10 minutes, then slice in half lengthwise and scoop out most of the flesh, leaving a thin layer.

Brush each potato half with olive oil and season generously with salt and pepper.

Fill each half with shredded sharp cheddar cheese and crispy bacon bits.

Return to the oven for another 10–15 minutes until the cheese is melted and bubbly.

Top with sour cream and garnish with fresh chives before serving.