Preheat oven to 350F. Line a baking sheet with parchment paper.

Microwave potatoes according to package directions. Cool to room temperature, add in milk then mash with a fork until fluffy (or add milk to baked potatoes, if using). Stir in cheese and 1/3 cup bacon.

Roll out dough sheet on a lightly floured surface and press into a 14×8-inch rectangle. Cut rectangle in half to make two sheets that are 14×4-inches each.

Spread half of the potato mixture onto one of the dough rectangles, spreading it into an even layer that comes to within 1/4-inch of the sides of the dough. Starting on a long side, tightly roll the dough into a log. Cut into 14 slices and arrange cut side up on prepared baking sheet.

Repeat with remaining dough and filling.

Bake for about 17-20 minutes, or until deep golden brown and slightly crisp.

Transfer to a wire rack to cool slightly. Top each with a dab of sour cream and sprinkle with chives and remaining bacon bits. Serve warm.