Baked Potato with Sour Cream and Chives
A classic comfort food: a fluffy baked potato topped with cool, tangy sour cream and fresh chives. Perfect as a side or a simple meal.
- Total time
- 65 min
- Servings
- 4
- Calories
- 280
- Protein
- 6g
Ingredients
- 4 medium russet potatoes
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1 cup sour cream
- 2 tbsp fresh chives
- ½ tsp black pepper
Instructions
- 1
Preheat oven to 425°F. Scrub the 4 potatoes and pat dry. Pierce each potato several times with a fork.
- 2
Rub the potatoes with 1 tbsp olive oil and sprinkle with 1 tsp kosher salt. Place directly on the oven rack.
- 3
Bake for 50-60 minutes, until the skins are crisp and a knife slides in easily. Remove and let rest for 5 minutes.
- 4
While potatoes bake, chop 2 tbsp chives. In a small bowl, mix the chives with 1 cup sour cream and 1/2 tsp black pepper.
- 5
Split each potato open with a knife, fluff the inside with a fork.
- 6
Top each potato with a generous dollop of the sour cream mixture. Serve immediately.
Tools you’ll need
- fork
- knife
- small bowl
- pastry brush (optional)
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