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1
Preheat the oven to 425 degrees.
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2
Scrub the potatoes very well with a vegetable brush.
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3
Using a fork, poke each 5 times.
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4
Rub the outside of each with 1/4 teaspoon olive oil.
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5
Place them directly on an oven rack and bake them for approximately 50 minutes to 1 hour or until tender through.
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6
Let them cool for 1-2 hours or refrigerate them in a re-sealable plastic bag for up to 1 day.
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7
Cut the potatoes in half lengthwise.
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8
Using a spoon, carefully scrape out the centers of the halves, leaving an even 1/2 inch thick potato shell in tact.
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9
Spray a medium, non-stick baking sheet with olive oil spray.
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10
Arrange the potato shells on the baking sheet, so they barely touch.
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11
Lightly spray the tops with olive oil spray then sprinkle them evenly with the garlic, cayenne, and salt.
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12
Bake them for 10 minutes.
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13
Meanwhile, place a small, non-stick frying pan over medium-high heat.
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14
Add the bacon and cook it, stirring frequently until barely crisped, about 3-5 minutes.
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15
Transfer the bacon to a medium shallow bowl lined with a paper towel to drain.
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16
Then sprinkle the cheese, bacon, then chives evenly over the baked shells.
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17
Bake them for an additional 15-18 minutes more or until the potatoes are lightly browned.
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18
Top with sour cream if using.
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19
Serve immediately.
