Cook the vegan bacon. In a large skillet over medium heat, warm 1 tablespoon of oil. Add in the chopped vegan bacon and cook for 4 minutes or until the bacon begins to crisp up. Once crispy, remove from the heat and set aside. 

Prep the potatoes. Preheat the oven to 375 Degrees F. Wash the potatoes, then place potatoes on a baking sheet. Sprinkle with salt and remaining tablespoon of oil and toss to coat the skin of the potatoes. 

Bake. Place the baking sheet in the preheated oven and bake for 20-30 minutes, or until the potatoes are easily pierced with a fork with no resistance. 

Slice the potatoes in half. Allow the baked potatoes to cool for 10 minutes. Then, slice each potato in half lengthwise. Use a 1/2 teaspoon measuring spoon or small melon baller to scoop out the flesh from each potato, being careful to leave the skin intact. 

Make the potato filling. Add the scooped potato flesh to a bowl along with the vegan sour cream and non-dairy milk. Then, using a fork or potato masher, mash the potatoes until smooth and creamy. Add the vegan cheddar, crispy vegan bacon, and chives. Mix together until well combined, then season with sea salt and black pepper to taste. 

Fill the potato halves. Transfer the potato mixture to a pastry bag or large ziplock with the corner snipped off and generously fill the potato shells.

Bake for the final 10-15 minutes. Place the filled potato halves skin side down back on the baking sheet and bake for another 10-15 minutes, or until the tops begin to turn golden brown and the cheese is melted. 

Enjoy! Serve these mini potatoes while warm with the top of each potato sprinkled with fresh chives.