In a large piece of heavy duty foil place in the potatoes and drizzle with half the 1/4 cup of olive oil. Sprinkle on the Kosher salt and toss to coat. Seal up the foil pouch and BBQ on medium high indirect heat for 35-40 min. or until just done. Let cool to touch.

Slice potatoes in half lengthwise. Scoop out a small amount from each potato and reserve for another use. Using a grapefruit spoon works well, careful not to take out too much potato or to puncture the skin. Lay out on a tray and brush the open sides with the remaining olive oil.

BBQ cup side down on medium high to get grill marks. Place on a foil tray.

Fill each skin with a small amount of cheddar cheese and them bacon, (you can make them to this point ahead of time and refrigerate).

Place the foil tray on the BBQ on indirect heat again and close lid. BBQ until the cheese melts.

Top each skin with a dab of sour cream and chives.