Directions

1. Preheat the oven: Preheat your oven to 200 °C (390 °F) top/bottom heat. Line a baking sheet with parchment paper.

2. Prep the potatoes: Wash the potatoes thoroughly, pat them dry, and pierce them several times with a fork.

3. Season and bake: Rub the potatoes with olive oil, sprinkle all around with salt, and place them on the baking sheet. Bake for 50-55 minutes until crispy on the outside and soft inside (check with a skewer or knife).

4. Make the garlic sour cream: In a bowl, mix the sour cream with grated or pressed garlic. Add lemon juice, salt, pepper, and chopped chives. Stir well and refrigerate until serving.

5. Fry the bacon: Heat a pan over medium heat and fry the bacon until crispy, without adding extra fat. Let it drain on a paper towel.

6. Cook the chicken: Cut the chicken breast into strips. In the same pan, heat a little oil and sauté the chicken for about 5–6 minutes until golden brown and cooked through. Season with salt and pepper.

7. Slice the potatoes: Remove the potatoes from the oven, slice them lengthwise without cutting all the way through, and gently press them open.

8. Add butter and cheese: Place 1 tbsp of butter inside each potato and sprinkle generously with grated cheese.

9. Gratinate: Switch the oven to grill (broil) mode. Return the potatoes to the oven and bake for 5–7 minutes until the cheese is golden and bubbly. Keep an eye on them to avoid burning.

10. Assemble and serve: Top the gratinated potatoes with garlic sour cream, then add the cooked chicken and crispy bacon. Finish with chopped chives.