Cut one side of each potato to create a flat bottom. Using a very small melon baller, scoop out the potato on the side opposite the flat side. Place the potatoes in a large bowl, sprinkle with olive oil, salt and pepper and then place them scoop side down on a cookie sheet. In a pre-heated 400 degree oven, roast the potatoes for 15 minutes then turn over with the flat side down and roast an additional 15 minutes. Remove tray from oven. Place a cheese cube in each potato and return to the oven for 5 minutes until cheese is melted.
Remove potatoes onto your serving dish. Allow to cool a few minutes then fill with sour cream topped with chives and bacon. (Put the sour cream into a squeeze bottle or pastry bag for ease of use)
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