Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Wash the mini potatoes thoroughly. Pat them completely dry. In a bowl, toss the potatoes with olive oil and kosher salt until evenly coated.

Place the seasoned potatoes on the prepared baking sheet. Bake for 30-35 minutes, or until fork-tender when pierced.

Remove potatoes from the oven and let them cool slightly until they can be handled. Slice each potato in half lengthwise. Using a small spoon, carefully scoop out most of the interior potato flesh, leaving about a 1/4 inch shell intact. Place the hollowed-out shells back on the baking sheet.

Brush the inside and edges of the potato shells lightly with any remaining olive oil. Return to the oven and bake for an additional 10-12 minutes, or until the edges are golden brown and crispy.

Remove the crispy shells from the oven. Fill each skin generously with shredded cheddar cheese and crumbled bacon. Return to the oven for 3-5 minutes, just until the cheese is melted and bubbly.

Remove from the oven, sprinkle with black pepper, and garnish immediately with fresh chives. Serve warm with a dollop of sour cream on the side or on top of each skin.