Preheat oven to 375 degrees.
Lightly coat each potato with vegetable oil, sprinkle with salt, and pierce a few times with a fork.
Place potatoes in oven and let bake for 1 hour, or until potatoes are cooked completely through.
While potatoes are baking cook bacon in a skillet, drain fat, and crumble.
Remove potatoes from oven and let rest till cool enough to handle. Cut in half lengthwise and scoop out the interior, leaving just enough to prevent the potato skin from collapsing.
In large bowl combine potato flesh, ½ cup of cheese, sour cream, 2 tbsp chives, butter, salt, and pepper. Add crumbled bacon, reserving some crumbs for topping.
Mash potato mixture until smooth and slowly incorporate milk while mashing until you reach the desired texture. (Since potato size varies it is OK if you don't use the full ½ cup, or if you add a bit more)
Spoon potato mixture back into the potato skins then top with remaining cheese, chives, and crumbled bacon.
Place on a baking sheet and bake for an additional 15 minutes.
Remove from oven, let cool slightly and serve.