How to Make It
Preheat oven to 400°F. Coat potatoes in 1 Tbsp. olive oil and season outside generously with kosher salt. Bake in an aluminum foil covered roasting pan for 1 hour, until a fork inserted passes through easily.
Allow to cool for 10 minutes before cutting each potato into quarters lengthwise. Use a knife or a spoon to remove most of the potato center from each wedge, leaving only 1/4-inch of potato flesh on each skin. (Note: the potatoes will still be hot, so use a kitchen towel to handle the potatoes as you cut them.) Place cleaned potato skins on an aluminum foil-lined baking sheet. Drizzle each potato skin with remaining olive oil and a sprinkling of kosher salt.
Spread cheese evenly over potato skins, then sprinkle crumbled bacon on top of the cheese. Finally, spread a few pieces of shallot on top of each potato skin, and place under the broiler until the cheese is fully melted.
In a small bowl, mix together sour cream and hot sauce (adding more or less hot sauce to accommodate your taste). If too thick, thin the mixture with 1-2 Tbsp. water, and splatter across potato skins. Garnish with chives.