Scrub and clean potatoes, and preheat oven to 400 degrees

When clean, grab a baking sheet and olive oil. Drizzle and rub olive oil all over the potatoes until well-coated. Then, sprinkle and pack Maldon flaky salt on all sides of the potatoes. Crack black pepper over the top and roast for about an hour or until fork-tender

Remove from the oven and let cool until cool enough to touch

Next, slice the potatoes completely open or carve out an oval shape on the top of the potatoes - but either way, carefully scoop out the insides and put into a bowl. Make sure you leave some of the potato attached to the shell

Add in butter, half & half, and Boursin then using a mixer, whip up

When mixed well, add in bacon + chives. Mix again until whipped and creamy. If the mixture is too thick, add another splash of cream if needed to thin out the consistency

Spoon the potato mixture into the shells, and place back into the oven to roast for another 15 minutes or so. I like to broil for 1-2 more minutes to get some added color at the end but keep an eye to make sure they don't burn

Take out of the oven, top with fresh chives, and serve!