Preheat the Oven: Preheat your oven to 400°F (200°C).

Prepare the Potatoes: Scrub the potatoes clean and pat them dry. Pierce each potato several times with a fork. Rub the potatoes with olive oil and sprinkle them with salt.

Bake the Potatoes: Place the potatoes directly on the oven rack and bake for about 45-60 minutes, until tender when pierced with a fork.

Prepare the Toppings: While the potatoes are baking, prepare your toppings. Cook the bacon until crispy and crumble it. Chop the chives.

Assemble the Loaded Potatoes: Once the potatoes are done, remove them from the oven and let cool slightly. Cut a slit in the top of each potato and scoop out a portion of the insides into a bowl. Mash the scooped potato with butter, sour cream, and half of the cheddar cheese. Season with salt and pepper to taste. Refill each potato with the mashed mixture.

Finish with Toppings: Sprinkle the remaining cheese on top of the potatoes. Add bacon crumbles and a dollop of sour cream. Finish with a generous sprinkle of chives.