Preheat oven to 400°. Wash potatoes and rub with olive oil. bake potatoes for 1 hour. While potatoes are baking, cook bacon in skillet until crisp; cool, crumble and set aside. Remove potatoes from oven, allow to cool slightly. Cut potatoes in half lengthwise. Remove excess potato, leaving slightly less than¼ inch of potato in the skin. Re-oil and salt potatoes. Cook for an additional 10 minutes until slightly crisp. Remove from oven and stuff with scheese and bacon. Broil at 550° for 2 to 5 minutes. Remove from oven.

Fill a sandwich bag with sour cream. Cut a small tip off one corner. Apply sour cream to top of potato skins in a lace pattern. Garnish with chopped chives or green onion. Refrigerate any leftovers.