Place a rack in the middle of the oven. Preheat oven to 400 F.
Use a fork to pierce the potatoes multiple times. Place the potatoes on the oven rack and roast until they are easily pierced by a fork, about 50 minutes. Carefully remove the potatoes from the oven and place them on a wire rack to cool. Turn on the broiler.
Once the potatoes are cool enough to handle, slice them in half lengthwise. Scoop out the flesh of the potatoes using a spoon. Leave about a quarter of an inch edge next to the skin. Reserve the scooped out potato for another recipe.
Brush both sides of the potato skins with the melted butter. Season skins with salt and pepper, to taste. Place the potato skins, skin side up on a baking sheet, making sure the skins are not touching each other. Broil until the skins have started to crisp, about 2 minutes. Flip the potato skins over and broil until the edges are golden, about 2 more minutes.
Evenly fill the skins with the cheese and bacon. Broil for another few minutes, until the cheese has melted, about 4 minutes. Remove from heat. Top with sour cream and chives.
Serve hot.
Recipe by The Little Chef at http://littlechefblog.com/loaded-potato-skins/