Thoroughly scrub each potato to remove any dirt.

Using a fork, poke 8 to 10 holes in the skin of each potato to allow for ventilation.

Rub each potato with olive oil and season with the 1/2 teaspoon of salt.

Place the potatoes on a microwave-safe plate. Microwave for 10 minutes, flipping the potatoes halfway through the cooking time.

If the potatoes remain firm after 10 minutes, microwave for an additional 5 minutes or until they become tender.

Carefully remove the potatoes from the microwave. Slice each one down the center.

Drizzle 1 tablespoon of melted butter inside each potato. Top with sour cream and chives. Season with additional salt and pepper as desired.