Gently boil potatoes until they are just fork tender. Drain and cool slightly.
Meanwhile, cut bacon into 2-inch pieces and cook until crispy. Drain on paper towels.
Preheat oven to 350 degrees.
Cut a little off the bottom of each potato so they will stand up, then cut about 1/4th of the top off each. Use a melon baller to scoop out the flesh from each potato, leaving enough in place for the potatoes to keep their shape.
Now mash the scooped potato with butter, sour cream, salt & pepper. Place mashed potato in a zipper top bag, cut off one corner and pipe into potato shells. Top with shredded cheddar, snipped chives, and a piece of crispy bacon. Pop in the oven for 10 minutes to heat through.