1-First, preheat the oven to 450°F (232°C) and prick each of the 16 baby potatoes several times with a fork to let steam escape. Place them in a single layer on a microwave-safe plate lined with paper towels for even heating. Microwave on high for 4 minutes, then turn the potatoes and microwave for another 4 minutes to soften them quickly.

2-Next, using oven mitts for safety, halve each potato lengthwise and scoop out the flesh into a medium bowl, leaving about a ¼ inch layer inside the skins to hold the shape. Arrange the potato halves cut side down on a baking sheet to prepare for crisping. Brush the skins with 2 tablespoons of olive oil and sprinkle generously with salt to add flavor and texture.

3-Now, bake the potatoes for 10 minutes or until the skins turn crispy, which enhances their taste and gives a nice crunch. Reduce the oven temperature to broil for the final step. In the bowl with the scooped potato, mix in ½ cup shredded cheddar cheese, ¼ cup sour cream or Greek yogurt, 2 tablespoons chopped chives or scallions, 1 tablespoon melted butter, 1 teaspoon salt, and ½ teaspoon pepper until smooth.

4-Spoon the filling back into the crispy skins, making sure it’s packed in evenly. Broil until the cheese melts and bubbles, creating a golden top that looks inviting. Finally, remove from the oven and top with the crumbled bacon bits, then garnish with extra chives if desired before serving warm.