Preheat oven to 400°; rub 4 potatoes with oil + season with salt; bake 1 hour until skins are crisp + a fork inserts easily into flesh; using a kitchen towel, carefully hold potatoes + cut each into 4 lengthwise wedges; scoop out flesh leaving 1/4-inch of flesh (save scooped potatoes for another use)

Meanwhile, heat a large skillet over medium; add bacon + cook, flipping frequently, until browned + cooked through, 4-6 min; let cool slightly + crumble into bite-size pieces

Set rack in top third of oven + set to broil high; place wedges on sheet pan + brush with oil or bacon fat; sprinkle with bacon pieces + 2 tbsp cheese to each; broil 2-3 min until cheese is melty

Season potato skins with salt/pep + dollop each with 1 tsp sour cream; sprinkle with chopped chives