Preheat oven to 450°F. Lightly oil a baking sheet or coat with nonstick spray. Place potatoes in a Dutch oven and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 15 minutes. Drain and let cool slightly. Arrange potatoes on the prepared baking sheet. Using a flat measuring cup or glass, gently press each potato until flattened but still intact. Brush with olive oil and season with salt and pepper. Bake for 25-30 minutes, or until golden and crispy. Top with shredded cheddar cheese and return to the oven for 2-3 minutes until melted. Meanwhile, cook diced bacon in a skillet over medium-high heat for 6-8 minutes until crisp. Drain on paper towels. Top each potato with sour cream, crispy bacon, and chopped chives. Serve immediately.