Place the potatoes in salted water and boil until tender but not mushy. Drain and let cool.

In the meantime, cook the bacon on a frying pan until crispy. Pat off the excess grease and chop into small pieces.

Use a paring knife to cut out an oval shape in the tops of the potatoes and gently scoop out the middles. Discard the waste or save it to throw into a potato salad. 

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Skewer the potatoes and place them on the prepared baking sheet. 

Fill each potato hollow with cheese and sprinkle the bacon on top. Place in the oven and bake for 8-10 minutes or until the cheese has melted.

In a small bowl, mix the sour cream and chives together. Season with salt and pepper. 

Transfer the Mini-Stuffed Baked Potato Kababs to a serving plate. Top each with a dollop of the chive sour cream or serve it on the side.