Preheat oven to 400°F/200°C/Gas 6. Place a wire rack on top of a large, rimmed baking sheet lined with parchment paper or a nonstick baking mat. Set it aside.

Drizzle each potato with a little olive oil and use your hands to thoroughly coat. Pierce the potatoes several times with a fork and sprinkle with coarse sea salt.

Place the prepared potatoes onto the wire rack and cook in the center of the preheated oven for about 60 minutes or until they are fork-tender. Leave the oven on.

Remove the potatoes from the oven and leave them to cool for about 10 minutes. Once cool enough to handle, cut an oval-shaped opening into the top of each potato and carefully remove the skin from the opening.

Scoop out the baked flesh inside with a spoon and transfer it to a medium bowl. Do not cut all the way through the potato.

Add ½ cup of cheese and ⅔ cup of bacon to the bowl of potato flesh. Season with salt and pepper to taste and stir to combine.

Divide the potato mixture equally between the four potato skins and place them back in the oven for 10-15 minutes or until the cheese has melted.

Remove the stuffed potatoes from the oven and sprinkle the remaining cheese and bacon between them. Serve with a dollop of sour cream or Greek yogurt and a sprinkle of fresh chives. Enjoy!