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Preheat the oven to 200°C, fan 180°C, gas 6.
Prick the potatoes all over with a fork and rub with the oil. Sprinkle with sea salt, then transfer to a baking tray and bake for 1 hour-1 hour 15 minutes, until the skins are crisp and the flesh tender. Remove from the oven and leave until cool enough to handle.
Preheat the grill to a high/medium heat. If using the bacon, grill until crisp, then cool and chop or crumble.
Halve the potatoes and scoop out the flesh (leaving enough to form a shell) into a mixing bowl. Mash the potato with the butter and mustard, then mix in the ale, Worcestershire sauce, 200g of the cheddar and the egg yolks. Season to taste.
Fill the skins with the mixture and sprinkle with the remaining cheese. Grill for 5-6 minutes, until puffed up and golden.
Scatter with snipped chives or spring onions to serve, plus the bacon if using.