Cut potatoes in half. Boil potatoes until just tender, about 15 minutes. Drain and cool slightly. Scoop pulp out of each potato half leaving a 1/4 to 1/2-inch thick shell. Discard pulp or save for another use. Arrange potatoes, cut side up, on baking sheet.

 

Remove a small slice from bottom of potato if necessary, so each shell rests flat on baking sheet.

 

Combine butter, salt, garlic powder and Italian seasoning in small bowl. Brush on interior of potato shells. Broil for approximately 5 minutes, 8 to 10 inches from heat until lightly browned.

 

Combine sour cream, cream cheese and gorgonzola cheese. Add walnuts and mix will. Fill each potato shell with cheese mixture. Sprinkle with garlic bread seasoning.

 

Broil until lightly browned, about 3 minutes. Remove from oven and sprinkle with chives. Serve immediately.