Pre-heat grill to 450 degrees indirect heat.
Place chopsticks on the lengthwise sides of russet potatoes; using chopsticks as a guide, slice 1/4” thick slices, stopping about 1/2” from the bottom. DO NOT fully cut through potato
Line a medium cast iron pan with aluminum foil, spray with a thin layer of nonstick cooking spray, and add sliced potatoes.
In a small bowl, whisk together melted butter and olive oil, then pour over the potatoes.
Evenly season potatoes with pre-measured salt and pepper.
Cook potatoes on grill for 50 to 60 minutes until tender and golden brown.
Remove pan and place small cheese slices between each slice.
Return pan to grill and continue cooking until cheese has melted, about 3 minutes
Finish potato by topping with sour cream, bacon, and chives.