Preheat oven to 400°F (200°C).

Fill a glass bottom pan with 2 cups of warm water.

Layer dried basil and oregano into the water to infuse flavor.

Wash and score the potatoes repeatedly with a fork on all sides.

Rub each potato with butter or rosemary infused olive oil.

Add sliced scallions to the potatoes.

Place the potatoes in the herb-infused water pan.

Dust each potato with Himalayan salt.

Cover the pan and potatoes with aluminum foil and bake for 1 hour.

After 30 minutes, rotate the potatoes and spoon the pan juices over them.

Recover and bake for the remaining 30 minutes.

After the hour, uncover the potatoes and spoon juices over them again.

Continue spooning juices over the potatoes every 10 minutes, returning them to the oven, until they are soft and fully cooked.

Once the potatoes are done, slice them down the middle.

Add a spoonful of the herb-infused water to each potato.

Top with sour cream, shredded smoked gouda, and fresh chopped chives.

Serve and enjoy.