Preheat the oven to 400°F (200°C).

Halve the baby potatoes.

If needed, cut a thin slice off the bottom of each potato half to stabilize it.

In a bowl, toss the potato halves with olive oil and 1 teaspoon of kosher salt.

Place the potatoes on a parchment or foil-lined baking sheet, cut-side down.

Roast for 25-30 minutes, or until lightly browned.

Remove from the oven and transfer to a paper towel-lined plate to cool.

In a small bowl, combine sour cream, minced bacon (reserving 1 tablespoon), 1/2 teaspoon of kosher salt, and garlic powder.

Let the potatoes cool to room temperature.

Top each potato half with a dollop of the sour cream-bacon mixture.

Sprinkle with the reserved minced bacon and chives.

Serve immediately or store for later.