Roll the potatoes in the olive oil and salt on a baking sheet. Make sure each potato is well-coated. Bake for 35 minutes.
Once baked, allow the potatoes to cool for 10-15 minutes.
Cut off the top half of each potato and use a small spoon to scoop out the inside. Place emptied potato back on baking sheet.
Add the tops and middle of the potatoes to a large mixing bowl.
Add the melted butter, sour cream, bacon, and shredded cheese in the mixing bowl and combine.
Add 1-2 tablespoons of potato filling back to each potato.
Return sheet pan with stuffed potatoes back to oven and roast the loaded potatoes for 10 additional minutes at 400 degrees Fahrenheit.
If desired, top the finished potatoes with a dollop of sour cream and additional chives.