Preheat oven to 400 degrees F. Pierce potatoes in several places and bake for approximately 1 hour, or until potatoes are done (soft when pinched).
Mix sour cream with the chives, garlic powder, salt and pepper. Set aside.
Remove from oven. Place potatoes on a cookie sheet. Cut an "X" on top of each potato. Using a meat mallet, pound down potato until it's about 1/2-inch thick. Brush each potato with the olive oil, making sure exposed skin is coated with the oil. Return potatoes to the oven for about 10 minutes, or until skin is very crispy.
Remove from oven and place 2 tbs of the sour cream mixture on top of each potato and spread it out a bit. Top each potato with the cheese, dividing equally between potatoes. Sprinkle with diced bacon and return to oven until cheese is melted.
Top with chopped green onion.
*I used a cheese blend called "Mac and Cheese Blend" which was a combination of sharp cheddar, American and Swiss. However, plain old cheddar is just perfect if you can't get this combo.