First Bake: Preheat your oven to 200°C (180°C fan). Prick the sweet potatoes all over with a fork. Rub them with the olive oil, sea salt, and black pepper. Place them directly on the middle oven rack and bake for 50-60 minutes, or until the skin is slightly crispy and the flesh is completely tender when pierced with a knife.

Cook the Bacon: While the potatoes are baking, place the chopped bacon in a cold, dry frying pan over a medium heat. Cook for 8-10 minutes, stirring occasionally, until it's wonderfully crispy. I find that starting it in a cold pan helps render the fat slowly, leading to a much better texture. Use a slotted spoon to transfer the crispy bacon to a plate lined with a paper towel, leaving the rendered fat in the pan.

Prepare the Potato Shells: Once baked, carefully remove the potatoes from the oven and let them cool for about 10 minutes, or until they are cool enough to handle. Slice each potato in half lengthways. Using a spoon, gently scoop out the flesh into a large bowl, leaving a 5mm border around the skin to create a sturdy shell. Place the empty potato skins on a baking tray.

Make the Creamy Filling: To the bowl with the sweet potato flesh, add the softened butter, sour cream, half of the grated cheddar cheese, most of the crispy bacon (save some for topping), and the chopped chives. Mash everything together with a fork or a potato masher until well combined but still with a little texture. Don't overmix, as it can become gummy.

Stuff the Potatoes: Taste the filling and season with a little more salt and pepper if needed. Evenly divide the creamy potato mixture among the 8 potato skin shells, mounding it slightly.

Second Bake: Top the stuffed sweet potatoes with the remaining grated cheddar and crispy bacon. Bake at 200°C (180°C fan) for 15-20 minutes, or until the filling is heated through and the cheese is gloriously melty and starting to brown at the edges.

Serve: Remove from the oven and let them cool for a moment. Garnish with the extra fresh chives and serve immediately.