Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4 inch thick shell (save pulp for another use). Cut shells lengthwise into quarters and place on a greased baking sheet. Brush inside with butter. Combine salt, garlic powder and paprika; sprinkle over the skins. Broil until golden brown, 5 to 8 minutes. If desired, combine sour cream and chives and serve with potato skins.