1 Pierce potatoes with a fork, and arrange on paper towels. Microwave on high for 8 minutes; turn potatoes over halfway through.
2 Cut each potato in half lengthwise, and scoop out the pulp, leaving 1/4 inch (50.8 mm) thick shells.
3 Mash the pulp with the Canadian bacon, sour cream, and 2 teaspoons of chives. Spoon the mixture into the potato shells.
4 Sprinkle the cheese over the tops and microwave on high for 2 minutes. Garnish with remaining chives and serve!