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.