Using a sharp knife, slice off a very thin piece of the bottom of each potato half so they will remain flat.
On a large baking sheet, toss potatoes with olive oil and season with salt and pepper - arrange the potatoes so the bottom side is down.
Place in the oven and bake until tender, about 30 to 35 minutes. Remove and let cool on the baking sheet.
When cool enough to handle, use a melon baller or small spoon to scoop out about a teaspoon from the center of each potato. Place those into a medium bowl and mash with the sour cream and chives - season to taste with salt and pepper. Stuff potatoes with filling and place back into the oven to bake until lightly browned, about 15 minutes. Remove and let cool slightly before serving.