Preheat oven to 425. Place potatoes in a dish and prick all over with a fork. Microwave on high for 5 minutes. Transfer potatoes to a sheet pan. Brush potatoes with olive oil. Bake until tender, 10 to 15 minutes.
Meanwhile, in a large skillet over medium-high heat, cook bacon until crisp.
When potatoes are cool, cut in half lengthwise. Using a spoon, remove middle, leaving a 1/4" thick shell. Add skins back to the sheet pan and brush with oil, garlic powder and salt mixture. Bake until golden and crisp, 4 to 5 minutes per side.
Reduce oven temperature to 375º. Fill the potatoes with Ricos Condensed Cheddar Cheese (mixed correctly). Bake 10 minutes.
To finish off your cheesy loaded potato skins, top with bacon, a spoonful of sour cream, and diced chives. Serve immediately.