Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper for easier cleanup.

Scrub the potatoes thoroughly under running water to remove any dirt. Pat them completely dry with paper towels.

Pierce each potato deeply 4 to 5 times all over using a fork. Rub the exterior of each potato lightly with olive oil and sprinkle generously with kosher salt. This helps create a crispy skin.

Place the seasoned potatoes directly onto the prepared baking sheet. Bake for 50 to 60 minutes, or until the skins are crisp and the internal flesh is completely tender when poked with a knife or skewer.

Carefully remove the potatoes from the oven. Slice each potato lengthwise down the center, being careful not to cut all the way through the bottom. Use your fingers to gently squeeze the sides inward to fluff up the inside.

Immediately top each potato generously with shredded cheddar cheese, allowing it to melt slightly. Next, add a dollop of sour cream, followed by crumbled bacon, fresh chives, and a final sprinkle of black pepper.