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1
Preheat the oven to 375 degrees F.
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2
Place the potatoes on a rimmed baking sheet and toss with the olive oil and sprinkle with 3/4 teaspoon salt.
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3
Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour.
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4
Allow to cool slightly.
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5
In a medium skillet, cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy, about 10 minutes.
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6
Drain well and place half of the bacon into a bowl.
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7
Add the panko, 2 tablespoons chives and 2 tablespoons Parmesan.
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8
Mix to combine and set aside.
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9
In another bowl, combine the sour cream, butter, heavy cream, the remaining bacon, 1/4 cup Parmesan, 2 tablespoons chives and 1/4 teaspoon salt.
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10
Set aside.
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11
When the potatoes are cool enough to handle but still warm, cut off the top third of each potato.
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12
Remove the skin from the tops.
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13
Using a 1 teaspoon measure or a melon baller, scoop out some of the insides of the cooked potatoes, leaving 1/4-inch borders around the edges.
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14
This creates little boats.
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15
Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork.
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16
Add the reserved bacon and sour cream mixture.
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17
Using a rubber spatula, mix together the filling until well combine.
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18
Spoon the filling back into the potato boats until slightly overfilled and mounded on top.
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19
Top with a sprinkling of the panko mixture and a drizzle of olive oil.
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20
Bake until the filling is heated through and the topping is golden brown, 10 to 12 minutes.
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21
Serve warm or at room temperature.
