Step 1: Preheat your oven to 400°F (200°C). Wash and scrub the russet potatoes thoroughly, then pat them completely dry.
Step 2: Pierce each potato several times with a fork. Rub a thin layer of olive oil over each potato and sprinkle generously with 1 teaspoon of salt. Place them directly on the oven rack.
Step 3: Bake for 50-70 minutes, or until the potatoes are fork-tender. Remove from oven and let cool slightly.
Step 4: While potatoes bake, cook bacon slices in a skillet until crispy. Drain on paper towels, then crumble. Chop chives.
Step 5: Once potatoes are cool enough to handle, cut each potato in half lengthwise. Carefully scoop out the hot potato flesh into a large bowl, leaving about a 1/4-inch border of potato attached to the skin to maintain its structure.
Step 6: Add the softened butter to the scooped potato flesh. Mash thoroughly with a potato masher or a fork until mostly smooth.
Step 7: Stir in the sour cream, milk, garlic powder, 1/2 teaspoon salt, and black pepper. Mix until well combined and creamy. Taste and adjust seasonings as needed.
Step 8: Fold in 1 1/2 cups of the shredded sharp cheddar cheese and most of the crumbled bacon (reserve some for topping). Mix gently until just combined.
Step 9: Carefully spoon the potato mixture back into the hollowed-out potato skins, mounding it slightly. Place the filled potato halves on a baking sheet.
Step 10: Sprinkle the remaining 1/2 cup shredded cheddar cheese and reserved bacon bits over the tops of the filled potatoes.
Step 11: Return to the 400°F (200°C) oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and the tops are lightly golden brown.
Step 12: Garnish with fresh chopped chives before serving. Enjoy your ultimate cheesy bacon twice baked potato recipe immediately!