30 min (Quick)
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Preheat the oven to 425 degrees F.
Place the potatoes on a rimmed baking sheet with the olive oil, salt and pepper. Roll around to coat the potatoes well. Bake in the oven until very tender, about 20 to 25 minutes. Remove from the oven and split open the tops of the potatoes with a small paring knife.
When cool enough to handle, use your hands to squeeze the potatoes from the bottom slightly to push up the meat of the potatoes. Dollop with a 1/2 teaspoon sour cream, crumbled bacon and chives. Sprinkle with additional black pepper if desired.