Poke each potato several times all over with a fork, then double wrap in aluminum foil. Bury the potatoes in the hot coals of a campfire and cook until crispy on the outside and tender on the inside, about 40 to 60 minutes.
Cut open the middle of the potatoes to make an opening. Add 1 tablespoon of butter and pinch of salt on the inside of the potato. Add 1 tablespoon of sour cream and top with bacon and chives before serving.