Preheat oven to 350 degrees.

Put the potatoes on a baking sheet and bake for 45 minutes.

While potatoes are baking, make the filling. In a bowl, add the sour cream, shredded cheddar cheese, minced chives, pepper and salt.

Microwave the bacon until it is extra crispy. Place in a plastic sandwich baggie and using a rolling pin, mash the bacon to bits. Add the bits to the sour cream mixture and mix together.

When potatoes are done, let them cool for five minutes.

While cooling, place sour cream filling mix in a plastic gallon baggie and pipe them onto the potatoes. Bake for 10 minutes more, just until the cheese and sour cream are melted onto the potatoes.

Cool for five minutes, garnish with chopped chives, and serve.