Preheat oven to 400°F.  

Scrub potatoes. Coat potatoes with olive oil and sea salt. Wrap potatoes in aluminum foil, place on oven rack and bake for 1 hour.

While potatoes are baking cook bacon. Allow bacon to cool then cut into small strips.

When potatoes are baked and you can easily poke them with a fork, remove from oven. Allow to cool for 10 minutes. Reduce oven temperature to 350°.

Unwrap the potatoes and cut them in half lengthwise.

Using a spoon, or cookie scoop remove the inside of the potato and place it in a mixing bowl. Make sure you leave a 1/4 inch rim around the potato for stability. Repeat with all of the potato halves.

Place the potato skin bowls on a baking sheet or pan.

In the bowl with the potato add milk, butter, slat, pepper, and 1/2 cup of cheese.

Mix well using a hand mixer. Then fold in bacon pieces.

Scoop the potato mixture back into the potato skins. Top with remaining 1/4 cup cheese.

Bake at 350° for an additional 15 minutes.

Serve with a dollop of sour cream and chives if desired.