Preheat the oven to 400F. Line a baking sheet with foil – makes cleanup so much easier. Toss the potatoes in a bowl with the olive oil and salt until they’re well coated, then spread them out in a single layer on the sheet.

Bake for about 20-25 minutes until they’re easily pierced with a fork. Let them cool for 5 minutes – you need to be able to handle them without burning your fingers.

Arrange the potato halves cut-side up back on the baking sheet. Top each one with shredded cheddar and crumbled bacon.

Pop them back in the oven for another 8-10 minutes until the cheese is melted and starting to bubble. That second bake is what makes these so good – everything melds together instead of just sitting on top.

Pull them out of the oven while the cheese is still melting and add a small dollop of sour cream on top of each one. Finish with a few extra bacon crumbles and a sprinkle of fresh chives, and serve immediately.