1Microwave bacon as directed on package until crisp; drain on paper towels. Cool 10 minutes; crumble. Reserve 2 tablespoons of crumbled bacon for garnish. In large bowl, stir together remaining crumbled bacon, sour cream, cheese, 1/3 cup chives and the pepper sauce. Cover; refrigerate at least 1 hour or up to 24 hours.
2Bake potatoes as directed on the package.
3Sprinkle dip with pepper, 2 tablespoons crumbled bacon and additional chives. Serve with fries.