Twice-Baked Potatoes with Kale and Bacon

Prheat the oven to 380°F. Place the potatoes directly on the baking sheet and bake until tender, about 1 hour 20 minutes. Transfer the potatoes to a cutting board and let sit until cool enough to handle, about 10 minutes.

Cook the bacon in a 10-inch skillet over medium heat, stirring, until browned. Add the kale and cook, stirring, until wilted, about 5 minutes. Set aside.

Cut a 1/2-inch-thick slice lengthwise off the top of each potato; scrape the flesh from the slices into a large bowl and discard the skins. Spoon the flesh from the potatoes into the bowl, leaving a 1/4-inch shell. Add the butter, 3/4 tsp. salt, and 1/2 tsp. pepper and mix with a potato masher until blended; do not overwork (lumps are OK). Gently fold in the kale mixture, sour cream and half of the cheese with a silicone spatula. Season to taste with more salt and pepper.

Using your fingers, rub the outsides of the potato shells with the oil. Distribute the filling among the shells, mounding it, and place it on a rimmed baking sheet.

Bake the potatoes, uncovered, until heated through, 25 to 30 minutes. (To check, insert the blade of a small knife into the center of a potato for 5 seconds; it should be hot.) Sprinkle the potatoes with the remaining cheese and bake at 380°F until the cheese melts and browns lightly in some places, 15-20 minutes. Garnish the potatoes with the chives, let sit 5 to 10 minutes, and serve.