Preheat the oven to 400° F (204° C). Wash 4 medium-sized baking potatoes and brush off any visible dirt. Pat them dry and place them on a baking sheet.
Poke a few holes in the potatoes with a fork and then drizzle 1 teaspoon of olive oil on each potato and rub them with your hands until they are well coated.
Bake at 400° F for 60-75 minutes until they can easily be pierced with a fork and give a little when pressed showing that the middle is tender.
Remove from the oven and allow cooling for about 5-10 minutes then slice them in half lengthwise with a sharp knife. Scoop out the insides with a spoon leaving about 1/4 inch attached to the potato skin as a shell that can support itself.
Place the potato flesh in a large bowl along with vegan butter, plant milk, sour cream, salt, and garlic. Use a potato masher to blend the mixture until it's creamy.
Add chives (or green onions), 1 cup of vegan cheese, and bacon bits and stir to combine.
Fill the potato skins with the potato mixture and sprinkle the tops with the remaining cheese. Reduce the oven temperature to 350° F 176° C and bake for 20 minutes until the tops are golden brown.
Sprinkle with additional bacon bits and chives and serve hot.
Notes
Be sure to leave some of the potato attached to the skin so it still has the structure to hold its shape.
The mashed potato mixture will be slightly wetter than regular mashed potatoes, but that is okay since moisture will escape when you bake them for the 2nd time.