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Preheat the oven to 400°F. Line a baking sheet with foil.
Pierce each potato with a fork a few times. Place potatoes on the baking sheet and bake for 1 hour.
Let potatoes cool for 10–15 minutes.
Meanwhile, in a small bowl, combine oil, Parmesan cheese, salt, pepper, garlic powder, and paprika. Mix well.
Cut potatoes in half. Spoon out most of the insides and place in a large bowl, reserving potato skins.
Brush oil-Parmesan mixture over the tops and bottoms of each potato skin.
Lightly mash potato insides and mix in sour cream (you can use more or less to your liking), about 1 cup shredded cheese, bacon pieces, and more salt and pepper to taste. Mix well.
Spoon mixture back into potato skins and throw away any excess skins. Sprinkle potatoes with remaining 1 cup shredded cheese.
Place back on the baking sheet and bake for 16–18 more minutes. Sprinkle with chives before serving.