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Preheat oven to 400˚F.
In a small bowl stir together cheese, garlic powder, paprika, and black pepper.
Brush 1 tablespoon melted butter into the bottom of a glass 10”x14” baking dish.
Sprinkle cheese mixture evenly over brushed butter, in the baking dish.
Press cut-side of potatoes into the cheese mixture (trying not to move the potatoes once they are set down).
Carefully brush tops of potatoes with remaining butter and season with salt if you want(but I found that the extra salt isn’t needed due to the salt in the butter and cheese).
Roast potatoes for 28-32 minutes or until tops have wrinkled and potatoes are just fork tender.
Remove from oven and break apart any Parmesan crisp pieces connecting the potatoes together.
Transfer potatoes to a platter and top with chives. Serve with sour cream for dipping if you want!