First, make the coconut bacon. Preheat the oven to 350°F. Combine all the ingredients on a parchment-lined baking sheet, and mix well. Spread the coconut into an even layer, and place in the preheated oven. Bake for 12 to 15 minutes, stirring every 5 minutes to prevent burning, until the “bacon” is evenly browned and no longer smells like coconut. Remove from the oven and set aside to cool. (This step can be done days in advance, and the coconut bacon stored in an airtight container at room temperature until needed.)

Increase the oven temperature to 400°F. Use a fork to poke several holes in the potatoes, then place directly on the oven rack to bake for 50 to 60 minutes, or until tender when pierced with a fork. Remove from the oven and allow to cool for 10 to 15 minutes.

Slice each baked potato in half lengthwise, then use a spoon to carefully scoop out the potato pulp, leaving a ¼-inch thickness intact. (Reserve the potato pulp for another use, or make impromptu mashed potatoes while you wait!) Brush the potatoes inside and out with olive oil, and sprinkle both sides with salt and pepper. Arrange cut-side up on a baking tray.

Preheat the broiler, and broil the unfilled potato skins for 3 to 5 minutes, until just starting to brown at the edges. Remove from the oven, fill evenly with the cheese, and broil for an additional 4 to 5 minutes, until the cheese is mostly melted and bubbling. Remove from the oven and sprinkle with coconut bacon, then top with dollops of vegan sour cream and minced chives. Enjoy immediately.