Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork. Place them directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a knife.

Remove the potatoes from the oven and let them cool for about 10-15 minutes. Slice each potato in half lengthwise. Carefully scoop out the flesh, leaving about a 1/4-inch border inside the skin. Save the flesh for another use.

In a small bowl, mix together the olive oil, salt, pepper, and garlic powder. Brush this mixture generously over both sides of the sweet potato skins.

Place the skins cut-side down on a baking sheet. Bake for 10 minutes. Flip the skins over and bake for another 10-15 minutes, until the edges are golden brown and the skins are crispy.

Sprinkle the shredded cheddar cheese and crumbled bacon evenly inside each crispy skin.

Return the baking sheet to the oven and bake for another 5-7 minutes, or until the cheese is completely melted and bubbly.

Remove from the oven and let them cool for a minute. Top each skin with a dollop of sour cream and a sprinkle of fresh chives before serving hot.