Preheat oven to 400 degrees. Bake the potatoes for 1 hour. Let the potatoes cool down enough so that you can touch them.
As the potatoes are baking, make the sour cream dip by mixing the sour cream with the chives. Cover and put in the refrigerator.
When the potatoes are cool, make 2 length-wise cuts through each potato, resulting in three ½ to ¾ slices. Discard the middle slices. You will have two skins per potato.
With a spoon, scoop some of the potato out of each skin, being sure to leave about ¼ inch of potato inside of the skin.
Brush the entire surface of each potato skin, inside and outside with the melted butter.
Place the skins on a cookie sheet, cut side up, and broil them for 6 to 8 minutes or until the edges begin to turn dark brown.
Sprinkle 2 to 3 tablespoons of cheddar cheese into each skin.
Crumble 1 to 2 teaspoons of bacon on top of cheese.
Broil the skins for 2 more minutes or until cheese is thoroughly melted. Serve hot, arranged on a plate surrounding bowl of sour cream dip.