Sour Cream Chive Baked Potatoes
Crispy baked potatoes with soft interiors, topped with creamy sour cream and fresh chives, offering a simple and delicious side dish perfect for any meal.
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.