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Preheat the oven to 450F.
Wash the potatoes, do not peel them.
Lay two chopsticks a few inches apart on a cutting board, and then place a potato on top. This helps stabilize the potato for cutting.
Make ¼" cuts across the potato, but not all the way down. Leave about ¼" on the bottom, un-cut, so that the potatoes stay together.
Place the cut potatoes in a baking dish.
Whisk the bouillon cube into the 2 cups of water to dissolve.
Melt the butter and add it to the bouillon mixture.
Pour half of the liquid into the baking dish, over the potatoes.
Roast for 1 hour. Then, add the remaining liquid, and roast for another 30 minutes.
Plate the potatoes and spoon the residual liquid over the potatoes before serving.
Sprinkle with fresh chives for garnish.