Using a fork, pierce each potato 6–8 times to allow steam to escape. Rub each potato with a light coating of olive oil and sprinkle with coarse sea salt, turning to coat evenly.

Bake

Place potatoes directly on the oven rack or on a baking sheet lined with foil. Bake for 50–75 minutes, depending on size, until the skins are crisp and a skewer inserted into the center meets little resistance (a large potato will roast longer).

Make Seasoned Butter

While potatoes bake, combine the softened unsalted butter, minced garlic, chopped chives, chopped parsley, smoked paprika, lemon zest (if using), and 1 tsp of freshly ground black pepper in a small bowl. Mix thoroughly until smooth and evenly distributed. Taste and adjust seasoning; add a pinch of salt if desired. Transfer to refrigerator to keep slightly firm.

Cook Bacon & Prepare Toppings

Cook the bacon until crisp in a skillet over medium heat or bake on a sheet at 400°F (200°C) for 15–18 minutes. Drain on paper towels and crumble once cool. Shred the cheddar cheese if not pre-shredded. Slice additional chives for garnish.

Assemble and Finish

When potatoes are done, remove from oven and let rest 5 minutes until cool enough to handle but still hot. Using a knife, make a lengthwise slit across the top of each potato and press the ends toward each other to open and fluff the interior.

Immediately spread about 1–1½ tablespoons of the seasoned butter into each potato, allowing it to melt into the flesh. Add 2–3 tablespoons of sour cream to each, then sprinkle about 1/4 cup of shredded cheddar over each potato.

If you prefer the cheese melted and slightly browned, return potatoes to the oven on a baking sheet for 3–5 minutes under the broiler or at 425°F (220°C) until cheese bubbles.

Remove from oven. Top each potato with crumbled bacon, remaining sliced chives, and a small dollop of sour cream if desired. Finish with a light pinch of the finishing salt and 1/8–1/4 tsp black pepper to taste. Serve immediately.