Preheat your oven to 400°F (200°C). Using a fork, pierce each potato several times to allow steam to escape during baking. Rub them lightly with olive oil and place them directly on the oven rack.

Bake for 45–60 minutes, until the skins are crisp and the insides tender when pierced with a knife.

While the potatoes are baking, cook your bacon in a skillet over medium heat until crisp. Transfer to a plate lined with paper towels to drain, then crumble it into small pieces. Set aside, keeping the bacon fat in the pan.

In the same skillet, melt 3 tablespoons of butter. Add the finely chopped mushrooms and minced garlic, and sauté for about 4–5 minutes until the mushrooms are soft and the garlic releases its aroma.

Once the baked potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the insides, leaving about a ¼-inch border around the skins.

Mash the potato insides until fluffy. Stir in sour cream, cheddar cheese, salt, and pepper, mixing until smooth and creamy.

Fold in the garlic butter mushrooms and crumbled bacon.

Spoon the flavorful mixture back into the potato skins, mounding it generously. Sprinkle extra cheddar cheese and a few bacon bits on top.

Return the stuffed potatoes to a baking sheet and bake for another 10–12 minutes, until the tops are golden, melty, and bubbly.

Once out of the oven, sprinkle the potatoes with fresh chopped chives and serve hot.