Use a fork to pierce the potatoes all over. Then rub the outside of each potato with olive oil and season generously with salt. Place onto a baking sheet.
Bake the potatoes for 1 hour, or until fork-tender. Remove from the oven.
When the potatoes are cool enough to handle, chop them into bite-sized chunks. (If preferred, you can remove some of the skins before chopping.) Place the chopped potatoes into a large bowl and pop that into the refrigerator until chilled through, about 30 minutes to 1 hour.
While the potatoes chill, cook the bacon. Place a large skillet over medium heat. Add strips of bacon until the skillet is full and cook until crispy, flipping as needed. Transfer the bacon to a paper towel-lined plate to drain. Repeat with the remaining bacon. Once the bacon has cooled, chop or crumble it into small pieces.
Add the mayo, sour cream, cheese, crumbled bacon, chives in a large bowl. Stir to combine. Add the potatoes and stir again until are evenly coated in the dressing.
Check the seasoning and add salt and pepper to your taste. Garnish the top with some extra cheese, bacon, and chives if desired. Serve chilled.