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Potato Skins with sour cream and chives

Ingredients
potato skins from 6 baked potatoes (see hash browns recipe)
40g butter, melted
1 tbsp olive oil
1 tsp garlic powder
Sea salt and white pepper, to season
200g sour cream
1 bunch chives, finely snipped

Method
Preheat the oven to 200°C fan forced (390°F). Place quartered potato skins on a large baking tray lined with baking paper, skin side up.
Combine butter, oil, garlic powder, salt and pepper in a small bowl and mix well.
Brush the skins with half of the butter mixture and bake for 15 minutes.
Remove from the oven and turn skins over. Brush the inside of the skins with the remaining butter mixture.
Return to the oven for a further 15 minutes, until very crisp and golden.
Gently mix the sour cream to a spreadable consistency.
Place in a shallow serving dish and make an indent in the centre. Sprinkle with the chives.
Place the skins on a serving platter with the sour cream for dipping.