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Preheat oven to 425ºF. Combine potatoes, salt, and about 12 cups water in a medium saucepan; bring to a boil over high. Reduce heat to medium and simmer, uncovered, until easily pierced with a fork, 13 to 16 minutes. Drain well in a colander.
While potatoes cook, heat a large nonstick skillet over medium. Add bacon and cook, stirring occasionally, until crispy, about 8 minutes. Transfer bacon to a paper towel-lined plate, discarding drippings in skillet. Set aside.
Drizzle a large rimmed baking sheet with oil. Transfer cooked potatoes to prepared baking sheet, and carefully roll around to coat in oil. Using flat bottom of a measuring cup or bottom of a sturdy drinking glass, smash potatoes to about ½-inch thickness, making sure to keep potato intact. Arrange in even layer, about ½-inch apart.
Stir together melted butter and garlic in a small bowl, and drizzle evenly over potatoes. Bake in preheated oven until browned, about 18 minutes. Remove from oven.
Top potatoes evenly with cheese, return to oven, and bake at 425°F until cheese is melted and browned, 8 to 10 minutes.
Transfer to a platter, and top evenly with sour cream, chives, and reserved bacon. Garnish with flaky sea salt.