Preheat the oven to 425°F. Line a baking sheet with aluminum foil. This is for easy clean up.
Wash and dry the potatoes, making sure to scrub the outsides clean, then pat dry.
In a small bowl mix the softened butter and the garlic powder.
Cut 1/8 inch slices into the potatoes, leaving the bottoms intact. Do this by placing 2 chopsticks or wooden spoons on a cutting board parallel to one another. Place the potato in the middle of the chopsticks. Cut 1/8" to 1/4" slices into the potato. Repeat the process with each potato.
Place the potatoes on the baking sheet. Brush half of the butter mixture over the tops of potatoes. Sprinkle a generous amount of salt and pepper on each potato.
Bake for 40 minutes.
Remove the baking sheet from the oven and spread half of the remaining butter mixture over the tops of the potatoes. Bake for another 15 minutes.
Now, add 1 tablespoon of the fresh chopped chives to the remaining butter. Mix to combine.
Remove the potatoes from the oven and spread the chive/butter mixture over the tops of the potatoes. Bake for another 5 to 10 minutes or until the potatoes are fork tender and completely cooked.
Remove from the oven and garnish with the remaining fresh chives. Enjoy!