Scrub the potatoes clean and pat them dry. Make crosswise cuts in tops of potatoes, ¼ inch apart, almost, but not quite through, to bottom. Arrange, cut side up, in greased baking dish. Sprinkle with sea salt.
Make the herb butter. Mix the soft butter with the garlic, parsley and chives.
Spread the potatoes with ¾ of the herb butter. Maker sure some of the butter drips down into the space between the slices. Spread the remaining butter on the potatoes after 40 minutes. Take out of the oven after 50 minutes and serve them right away!
Place the potato on 2 wooden chop sticks, this way you are not able cut through to the bottom.