Preheat your oven to 220°C (430°F). Prick washed and dried potatoes all over with a fork, rub with oil, and sprinkle with salt.

Bake potatoes directly on the oven rack or a baking sheet for about 75 minutes until soft and skins are crispy.

Cook bacon in a non-stick pan over medium heat until golden and crispy. Drain on paper towels.

Once cool, cut potatoes in half and scoop out the insides into a bowl. Melt butter and cream, then mix with potato flesh, bacon, cheese, and onions.

Stuff hollowed potato skins with the mixture, top with remaining cheese, lower oven to 200°C (390°F), and bake for another 20-25 minutes.

Garnish with sour cream and chives. Serve warm.