Rinse and scrub potatoes. Place potatoes in a saucepan and cover with cold water. Add ½ teaspoon salt and bring to a boil over medium high heat. Reduce heat to maintain a gentle boil. Cook for 15 minutes, or until a knife can be easily inserted into potatoes.
Drain potatoes in a colander and allow to cool. Once potatoes have cooled, preheat your oven to 350 degrees F.
Slice potatoes in half length-wise. Using a melon baller, scoop out potato flesh, leaving about a ¼ inch border. Place potato flesh in a medium bowl.
Add sour cream, bacon, garlic powder, salt and pepper and stir well to combine.
Using your melon baller, spoon mixture into potato skins.
Place potatoes on a rimmed baking sheet and bake for 10 minutes, or until potatoes are warmed thoroughly.
Remove from oven and sprinkle with fresh chopped chives.