Preheat your oven to 425°F and line a baking sheet with foil, lightly greasing it with oil. While the oven heats, take your potatoes and carefully slice them crosswise at ¼-inch intervals, stopping about ¼ inch from the bottom so the potato stays intact—this creates the signature "hassle" layers that give the dish its name. I recommend using a sharp knife and working slowly to keep uniform slices. Arrange the sliced potatoes cut-side up on the prepared baking sheet, then drizzle generously with 3 tablespoons of olive oil, working it between the slices. Combine salt, black pepper, garlic powder, and onion powder in a small bowl, then sprinkle this seasoning mixture evenly over all the potatoes, making sure to get some into the slices for layered flavor.

Place the seasoned potatoes in the preheated 425°F oven and roast for 60 minutes, until they're fork-tender and the exterior begins to crisp slightly. The potatoes will soften enough to accept the cheese filling while the edges get golden and delicious. While the potatoes roast, you'll have time to prepare the bacon (see Step 3).

While the potatoes roast, cook the 4 bacon strips in a skillet over medium heat until they reach your desired crispness, about 8-10 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease. Once cooled slightly, chop the bacon into bite-sized pieces. I like to save a little of the bacon fat—just a teaspoon or so—to drizzle over the finished potatoes for extra flavor, but drain most of it off.

Remove the roasted potatoes from the oven and quickly stuff the shredded cheddar cheese into the slices while the potatoes are still hot—the residual heat will help the cheese start melting. Return the potatoes to the 425°F oven for just 3 minutes to fully melt the cheese. Watch them carefully to prevent over-browning.

Remove the potatoes from the oven and immediately top each one with a dollop of full-fat sour cream, the chopped bacon from Step 3, and a generous sprinkle of freshly chopped chives. Serve immediately while the potatoes are still hot and the cheese is melted and gooey.