1. Preheat your oven to 400 degrees F. Bake the potatoes for 1 hour or until tender. When the potatoes have cooled enough so you can handle them, make two lengthwise cuts through each potato, resulting in 3 3/4 inch slices. Discard the middle slices or save them for a separate dish of mashed potatoes. This will leave you with two potato skins per potato.

2. With a spoon, scoop some of the potato out of each skin, being sure to leave about 1/4 inch of potato inside the skin. Pop the oven temperature up to 450 degrees F. Spray the entire surface of each potato skin with a light coating of canola oil spray. Place the skins on a baking sheet, open side up, salt each one and bake for 12 to 15 minutes or until the edges begin to brown.

3. Spread about 2 tablespoons of cheese on each potato skin. Sprinkle 1 teaspoon of bacon pieces on top of the cheese on each potato skin. Bake the skins for another 2 to 4 minutes or until the cheese is melted.

4. Remove the skins from the oven and transfer them to a serving plate. Combine the chives with the sour cream and serve it in a small sauce cup in the center of the plate, with the skins arranged around the sour cream, like spokes on a wheel.

Serves 4.