Bring a pot with at least 3 inches of water and 1 tablespoon salt to a boil.
Add potatoes and cook for 20 minutes or until fork tender.
In the meantime, finely shred cheddar cheese.
In a medium bowl, stir to combine cream cheese, sour cream, garlic powder, ¼ teaspoon black pepper, ¼ teaspoon salt, and 2 tablespoons chopped chives until smooth.
Add in half of the cheddar cheese and half of the bacon. Stir to combine.
Transfer the cheese mixture to a piece of plastic wrap and wrap tightly to form a ball.
Refrigerate until ready to use.
Transfer remaining cheese, bacon, pepper, and chives to plate and mix to combine. Refrigerate until ready to use.
Preheat oven to 400 F.
Line a standard baking sheet with parchment paper.
When ready, drain the potatoes.
Halve any large potatoes, then transfer to prepared sheet pan.
Use a small jar, mug, or measuring cup to smash potatoes until flattened to ½-inch thickness.
Drizzle potatoes evenly with melted butter and olive oil; sprinkle with remaining ¼ teaspoon salt.
Bake the potatoes for 45 to 50 minutes or until golden brown and crisp.
Unwrap the cheese ball and roll in cheese and bacon mixture to coat.
Transfer the cheese ball to a serving platter.
Surround the cheese ball with hot potatoes and crackers, sprinkling with any remaining cheese and bacon mixture. Serve immediately.