There’s something magical about biting into a perfectly baked potato—the skin crispy and golden, while the inside is soft, fluffy, and warm. When topped with cool, tangy sour cream and fresh chives, each bite bursts with comforting flavors that elevate this humble side to something truly special.
These oven-baked potatoes are incredibly simple to prepare yet deliver a satisfying texture contrast and rich flavor that pairs well with almost any meal, from weeknight dinners to holiday feasts.
- Crispy skin and fluffy interior create the ideal baked potato texture.
- The tangy sour cream and fresh chives add a fresh and creamy finish.
- Easy prep with minimal ingredients makes it a foolproof side dish.
Ingredients
- Russet potatoes (4 large): Ideal baking potatoes with thick skins and starchy interiors for fluffy, tender results.
- Olive oil (2 tablespoons): Used to coat potatoes for crispy, golden skin after baking.
- Kosher salt (1 teaspoon plus extra): Enhances flavor and helps draw moisture for crispier skin.
- Sour cream (1 cup): Provides creamy, tangy topping that balances the potato’s mild flavor.
- Fresh chives (3 tablespoons, finely chopped): Add a mild oniony freshness and vibrant color on top.
- Freshly ground black pepper (to taste): Adds subtle heat and depth alongside the salt.
Instructions
- Preheat and Prepare Potatoes
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Set your oven to 425°F (220°C) for the perfect baking temperature. Scrub potatoes thoroughly under running water to remove dirt, then dry completely. Poke several holes with a fork in each potato to allow steam to escape, preventing any bursting in the oven.
- Season Potatoes for Crispy Skin
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Rub each potato evenly with olive oil to help the skin crisp during baking. Generously sprinkle kosher salt all over the surface—this not only seasons but also pulls moisture from the skin for a luscious crunch.
- Bake Potatoes Directly on Oven Rack
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Place potatoes straight on the middle oven rack to allow air circulation around each one. Position a baking sheet on the rack below to catch drips. Bake for 45 to 60 minutes, depending on size, until the exterior is golden and crisp and a fork easily pierces the center.
- Slice and Fluff the Interior
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Remove potatoes from the oven and carefully cut each one lengthwise about halfway through. Gently fluff the soft interior with a fork to loosen the flesh, creating room for toppings and a light texture.
- Add Sour Cream and Chives
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Generously spoon sour cream over the fluffed potato insides for creamy richness. Sprinkle with finely chopped fresh chives to add brightness and a subtle onion flavor. Finish with a pinch of kosher salt and freshly ground black pepper to taste.
- Choosing high-starch russet potatoes ensures fluffy interiors and crispy skins.
- For best results, bake potatoes on the oven rack without foil to keep skins crisp.
- Let potatoes cool slightly before slicing to avoid burning and make fluffing easier.
Storage Tips
Store leftover baked potatoes wrapped in foil or an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F until heated through to preserve crispiness and texture.
Serving Suggestions
Serve these baked potatoes as a delicious side to grilled meats or roasted vegetables. For a hearty meal, top with shredded cheddar, crispy bacon, or chili for a loaded and comforting dish perfect for any occasion.
- Use a fork or skewer to test doneness: it should slide easily into the potato center.
- Rub olive oil evenly to ensure consistent crisping on all sides.
- Fresh chives are best added just before serving to retain color and flavor.
FAQs
- Can I use other types of potatoes?
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While russet potatoes yield the best fluffy interior and crispy skin, yukon golds can be used but may produce a creamier texture.
- How do I know when potatoes are done?
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Insert a fork into the largest potato; if it slides in easily with no resistance, the potatoes are fully baked.
- Can I microwave the potatoes instead of baking?
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Microwaving is faster but doesn’t produce crispy skin. Baking in the oven is preferable for texture.
- How can I make loaded baked potatoes?
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Simply add toppings such as shredded cheese, bacon bits, sautéed mushrooms, or chili after baking and before serving.
- Should I store leftover potatoes in the fridge or freezer?
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Store leftover baked potatoes in the fridge for up to 3 days. Freezing is not recommended as texture may suffer.
Sour Cream Chive Baked Potatoes
Equipment
- 1 oven
- 1 fork
- 1 baking sheet optional, to catch drips
Ingredients
- 4 large russet potatoes or Idaho baking potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt plus extra for topping
- 1 cup sour cream
- 3 tablespoons fresh chives finely chopped
- Freshly ground black pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Scrub potatoes well and pat dry. Pierce each potato several times with a fork to release steam.
- Rub each potato with olive oil and sprinkle with kosher salt to ensure crispy skin.
- Place the potatoes directly on the oven rack. Optionally place a baking sheet on the rack below to catch drips.
- Bake for 45 to 60 minutes until skins are crisp and a fork easily pierces the centers.
- Remove potatoes, slice lengthwise, and gently fluff the insides with a fork.
- Top with sour cream, sprinkle with chopped chives, and season with salt and black pepper to taste.
Notes
- Use baking potatoes for best texture.
- Enhance flavor by adding cheddar or bacon bits.
- Store leftovers refrigerated for up to 3 days.
- Reheat in oven for crispy skin.
