Halve the potatoes and toss with olive oil and ¼ teaspoon of salt until fully coated. Lay slice-side-up on a lined baking sheet and roast for 1 hour, or until soft
Cool for 5 minutes. Using a small melon baller, scoop out a small half-sphere out of the potato, being careful not to scoop through to the skin
Blend the scooped potato and the remaining ingredients in a food processor until smooth
Using a piping bag with a tip, pipe yellow mixture into each potato hole to fill
Garnish with paprika and a generous sprinkle of chives