Preheat oven to 400 degrees.

Wash potatoes and place in hot oven directly on oven rack. Bake for 60 minutes or until potatoes are cooked through and a knife is easily inserted all the way through.

Increase oven temperature to 450 degrees.

Using a towel to hold the hot potatoes, slice the potatoes in half lengthwise.

Use a spoon to scoop out most of the insides of the potatoes, leaving a small amount of flesh along the skin. Reserve the scooped out potatoes for another use.

Drizzle both sides of the potatoes with olive oil and sprinkle with salt.

Place potatoes skin side down on a baking sheet and bake for 5 minutes.

Flip potatoes over and bake for 5 more minutes.

While potatoes are baking, microwave the macaroni and cheese according to package directions.

Add the cooked macaroni and cheese to a mixing bowl along with the bacon, cheddar, and chives. Stir well to combine.

Carefully fill the potato skins with the macaroni and cheese. Sprinkle with cracked pepper and additional salt, if desired.

Serve immediately.