Place mini potatoes on a sheet pan and prick each with a fork. Then add olive oil, salt, pepper and onion powder. Toss to coat. Spread potatoes out so they are not touching and bake at 400 F for 20-25 minutes or until fork tender. (Give the pan a shake halfway to allow the potatoes to roll over.)
When slightly cooled, slice each potato down the middle about halfway through (not fully) and using your fingers, squeeze each potato inward. This will allow the inside of the potato to open up more and pop out a bit.
Add sour cream and shredded cheese to a plastic baggie and snip off a corner allowing you a big enough hole to squeeze out the filling into each potato, but not TOO big.
Add as much as you please. Then top with chives (or chopped red peppers for color!) Serve warm!
You can reheat these in the oven at 350º F for 5 minutes or so to warm them through. Depending upon the size of your potatoes, your bake time may be slightly different. Fork tender is what you want! (Stick a fork in the middle of the largest potato you have. If it slides in easily, they're ready!)*Optional* I topped my potatoes with diced red peppers for some color in addition to the chives.