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Preheat the oven to 425°F and line a sheet pan with parchment paper.
Slice the potatoes in half lengthwise and season the cut sides with salt and pepper.
Add the olive oil to the parchment-lined sheet pan. Place the potatoes cut-side down and rub them gently in the oil to coat. Brush any excess oil onto the skins, then sprinkle the tops with a little more salt and pepper.
Bake for 45 minutes, until the potatoes are tender and the bottoms are lightly golden.
Remove the potatoes from the pan. Sprinkle the Parmesan onto the parchment in oval shapes where each potato half will sit (about 2 Tbsp each).
Place the potatoes cut-side down onto the Parmesan. Return to the oven and bake for about 10 more mins, until the cheese is melted and deeply golden brown.
Meanwhile, add the butter and garlic to a small bowl and microwave for 15-20 secs until melted (or melt butter in a pan, add garlic, and cook 30 secs until fragrant, then remove from he heat). Stir in the chives.
Cut a slit into the cheese side of each potato, then gently press on either side to open it up. Serve with a dollop of sour cream and spoon over the garlic chive butter. Enjoy!