Prick sweet potatoes liberally with a fork. Rub potatoes with oil. Place potatoes and 1/4 cup water in a microwave-safe baking dish; cover with plastic wrap. Microwave at HIGH 15 minutes or until tender, checking for doneness after 10 minutes. Cool slightly.
Partially split potatoes in half lengthwise; fluff flesh with a fork. Sprinkle with salt. Top evenly with sour cream and chives.
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