Boil the small red potatoes in a pot of cold water until fork-tender, about 8 to 12 minutes. Drain and cool slightly.

Preheat the oven to 400°F (200°C) and prepare a lined baking sheet.

Once cooled, slice each potato in half and scoop out insides, reserving the flesh.

In a mixing bowl, combine reserved potato flesh, chopped bacon, cheddar cheese, and melted butter. Mash until creamy, seasoning with salt.

Fill each potato shell with the mixture and arrange on the baking sheet. Bake for 8 to 12 minutes, until cheese is bubbly and tops are golden.

Garnish with sour cream and chives before serving warm.