Preparation Steps

• Preheat the oven to 400°F. Line a baking sheet with parchment paper, or heavy duty aluminum foil, lightly sprayed with nonstick cooking spray.
• Using your hands, a pastry brush or a paper towel dipped in the extra virgin olive oil, grease the outside of each baby potato and place on the prepared baking sheet.
• Sprinkle both sides of the potatoes with sea salt, and bake for 25 minutes until fork tender.
• Remove the potatoes from the oven and let rest on the baking sheet for just a few minutes before carefully splitting down the center of the potatoes. (Keep in mind that you are only wanting to slice, not cut in half)
• Dollop about 1 teaspoon of the sour cream on top of the center of the potatoes and sprinkle with the chopped chives. Serve while hot.