Preheat oven to 400°F. Line a baking sheet with foil or parchment paper and set aside.
Place the potatoes (whole and unpeeled) in a large pot and fill with cold water. Season liberally with salt and bring to a boil. Cook uncovered until just fork tender, about 20 to 25 minutes depending on the size of the potatoes.
Meanwhile, lay the bacon in a single layer on the prepared baking sheet. Bake until crispy, 18 to 20 minutes. Remove from the oven and transfer the bacon onto a plate lined with paper towels to soak up any excess grease. But keep the baking sheet with the bacon grease for later. Transfer the bacon to a cutting board and finely chop, set aside.
Once the potatoes are done, drain in a colander and allow to air dry for 10 minutes. Then transfer the potatoes to the same baking sheet where you cooked the bacon. Season with 1 teaspoon salt, 1 teaspoon pepper, garlic, rosemary, thyme, and crushed red pepper flakes. Give them a shake or toss to evenly coat. Use a dry measuring cup or small skillet to lightly smash each potato, breaking them up lightly. Allow them to air dry for 5 minutes longer.
Bake until crispy and golden brown, for 45 to 55 minutes depending on the size of your potatoes. Remove from the oven once more and then sprinkle the potatoes with cheese. Return to the oven for 5 minutes to melt the cheese.
Remove from the oven and then top each potato with sou cream, crispy bacon and chives. Serve immediately and enjoy!