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Make a compound butter with the softened butter, parsley, chives, garlic, salt, and pepper.
Roll the compound butter into a log and refrigerate.
Cut a sliver off the bottom of the potatoes to make them stable.
Place two chopsticks or skewers on either side of the potato to prevent cutting all the way through.
Make thin slices in the potato, drizzle with oil, and season with salt and pepper.
Massage the potatoes well.
Bake the potatoes at 450°F for 30 minutes.
Remove the potatoes from the oven and insert the pieces of the hardened compound butter into the slices.
Bake the potatoes for another 30 minutes or until desired crispiness.
Serve the hasselback potatoes with additional butter, sour cream, and chives.