Preheat oven to 450°
Place potatoes and olive oil in a mixing bowl, tossing to coat. Arrange the potatoes, cut side down, in a single layer on a parchment paper–lined baking sheet. Bake for 20 minutes, then turn the potatoes over and bake another 10 minutes. Remove and cool 20 minutes.
Preheat broiler to high, while you scoop some of the flesh from each potato half.
Using a paring knife, gently cut a circle in the cut side of potatoes to loosen the flesh. Next, using a melon baller or small spoon, remove pulp from each potato half, leaving a thin shell. Combine pulp, sour cream, 1 tablespoon chives, and next 5 ingredients (through pepper). Evenly fill potato shells with filling; sprinkle with cheese and remaining 1 tablespoon chives. Enjoy!