Rub each potato with olive oil, then sprinkle evenly with kosher salt and black pepper. Place potatoes directly on the oven rack or on a baking sheet and bake for 45–55 minutes, until skins are crisp and an inserted skewer meets little resistance.

Remove potatoes from oven and let cool until they are safe to handle, about 15 minutes.

Slice each potato lengthwise in half. Using a spoon, carefully scoop out most of the flesh leaving about 1/4 inch of potato attached to the skin to create sturdy shells. Reserve scooped potato for another use (or save for mashed potatoes).

Filling & Topping

Increase oven temperature to 425°F (220°C). Brush the inside and outside of each potato skin with melted butter to help them crisp and brown.

Place potato skins cut-side down on a baking sheet lined with parchment paper or foil. Bake for 10 minutes to begin crisping the shells.

Flip the skins cut-side up. Evenly divide the shredded cheddar and mozzarella among the six skins, sprinkling the cheese into the hollowed centers.

Sprinkle the chopped cooked bacon evenly over the cheese on each skin.

Return the baking sheet to the oven and bake for an additional 8–10 minutes, until the cheese is fully melted and bubbling and the edges of the skins are crisp.

Remove from oven and let cool for 2–3 minutes. Sprinkle sliced chives over the hot potato skins for color and flavor.

To Serve

Spoon sour cream into a small serving bowl. If desired, stir in hot sauce to taste for a lightly spiced dip.

Arrange six potato skins on a platter and serve immediately with the sour cream on the side.