Baked Potato (butter & Sour Cream) Recipe

Preheat the Oven

Preheat your oven to 425°F (220°C) to ensure it reaches the right temperature for baking the potatoes.

Wash the Potatoes

Thoroughly wash the russet potatoes under cold running water to remove any dirt. Pat them dry with a clean towel.

Pierce the Potatoes

Use a fork to pierce each potato several times. This allows steam to escape while baking and prevents them from bursting.

Rub with Salt

Rub each potato with salt, ensuring even coverage. This will enhance the flavor of the skin.

Bake the Potatoes

Place the potatoes directly on the oven rack or on a baking sheet for easier cleanup. Bake for 45-60 minutes or until the skin is crispy and a fork easily pierces through.

Prepare the Butter

While the potatoes are baking, take the butter out of the refrigerator and allow it to soften at room temperature.

Chop the Chives

Finely chop the chives and set them aside for topping the baked potatoes.

Prepare the Sour Cream

Transfer the sour cream to a serving bowl and have it ready for serving.

Remove from Oven

Once the potatoes are done, carefully remove them from the oven using oven mitts.

Cut Open the Potatoes

Make a lengthwise slit in each potato using a knife, being careful not to cut all the way through. Gently squeeze the ends to fluff the insides.

Add Toppings

Add a tablespoon of butter into each potato, allowing it to melt. Then, add a generous dollop of sour cream. Sprinkle with chopped chives, salt, and black pepper to taste.

Serve Immediately

Serve the baked potatoes hot, garnished with any additional toppings you desire, and enjoy!