Roasted Loaded Oven Baked Potatoes

Preheat your oven to 200°C (400°F).

Clean potatoes under running water and pat dry with a clean cloth. Poke a few holes in each potato with a fork.

Lightly coat each potato with olive oil and salt.

Place potatoes on a baking sheet, and bake for about an hour, or until the potatoes are cooked through and their skins are crisp.

While the potatoes are baking, cook bacon over medium heat in a pan until crisp. Once it's done, drain the excess fat on a paper towel.

Slice the top of each baked potato. Carefully scoop out the insides and put it in a bowl. Be sure not to tear the skin.

Mash the scooped potato in the bowl, add butter, cheese, bacon bits, and sour cream. Season it with salt and pepper and stir until well mixed.

Spoon the mixture back into the potato shells until they are slightly overflowing.

Return the filled potatoes into the oven, and bake for another 15-20 minutes, until the cheese is melted and bubbly.

Garnish with chopped chives on top and serve hot.