• INGREDIENTS:
4 large russet potatoes
Olive oil
Salt and pepper, to taste
1 cup sour cream
1/4 cup chopped fresh chives
Optional toppings: grated cheddar cheese, cooked bacon bits, chopped green onions
• INSTRUCTIONS:
1 – Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2 – Prepare the Potatoes: Scrub the russet potatoes under cold running water to remove any dirt or debris. Pat them dry with a clean kitchen towel. Using a fork or sharp knife, pierce the potatoes several times on all sides to allow steam to escape during baking.
3 – Coat with Olive Oil and Season: Place the pierced potatoes on the prepared baking sheet. Drizzle them with olive oil and use your hands to rub the oil evenly over the skin of each potato. Sprinkle generously with salt and pepper, ensuring that the seasoning adheres to the oiled surface.
4 – Bake the Potatoes: Transfer the baking sheet to the preheated oven and bake the potatoes for 50-60 minutes, or until they are tender when pierced with a fork and the skin is crispy. Cooking time may vary depending on the size and thickness of the potatoes.
5 – Prepare the Toppings: While the potatoes are baking, prepare the sour cream and chives topping. In a small bowl, combine the sour cream and chopped fresh chives. Stir until well mixed. Feel free to customize the topping with additional ingredients such as grated cheddar cheese, cooked bacon bits, or chopped green onions, if desired.
6 – Serve and Enjoy: Once the potatoes are fully baked, remove them from the oven and let them cool slightly for a few minutes. Carefully slice each potato lengthwise down the center, being careful not to cut all the way through. Gently fluff the insides with a fork to create a fluffy texture. Spoon a generous dollop of the sour cream and chives topping onto each potato, allowing it to melt slightly into the warm flesh. Serve immediately and enjoy the irresistible combination of creamy sour cream, aromatic chives, and perfectly baked potatoes.
