Prick the potatoes with a fork, place on a plate and microwave on HIGH (900W) for 6 minutes. Turn the potatoes over and microwave on HIGH for a further 4 minutes. Transfer the potatoes to a baking sheet and brush with the oil.
Season and place in the oven on the top shelf for 20-25 minutes, until the skin is crisp and the flesh is soft. Reduce the temperature to 200°C, 180°C Fan, Gas Mark 6 if the potatoes brown too quickly.
Remove the potatoes from the oven. Cool slightly, cut in half, scoop out most of the flesh and transfer to a large bowl. Add the cream, milk and 2 tablespoons of chives. Mash gently, season and spoon back into the potato skins.
Return the potatoes to the oven and bake for a further 15 minutes until golden.
Garnish with the remaining chives and serve immediately with the salad.
4 medium fluffy potatoes (approx 350g), such as Maris Piper or King Edward 1 teaspoon olive oil 100ml sour cream 2 tablespoons milk 3 tablespoons freshly chopped chives Green salad, to serve