Pierce potatoes several times with fork. In small bowl combine olive oil, 1/4 teaspoon sea salt and 1/4 teaspoon black pepper. Brush over potatoes and wrap them in aluminum foil. Bake at 350 degrees for 40 minutes. Carefully remove from aluminum foil and allow to cool.
Using melon baller carefully scoop out the potato leaving at least 1/4 inch shell all around the potato. Place guts in bowl, add cream cheese, garlic powder, onion powder, sea salt and pepper. Beat with mixer; adding chicken broth 1 tablespoon at a time until mixture is smooth. Fold in chives. Spoon in hollowed out potatoes, place stuffed potatoes on small cookie sheet and bake at 375 degrees for 20-25 minutes or until lightly browned.