Baked Potato With Butter, Sour Cream & Cheese Recipe

Time1h 10m

Serves4

Make Baked Potato With Butter, Sour Cream & Cheese Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Preheat and prepare potatoes
Preheat the oven to 425°F (220°C). Scrub the russet potatoes under running water to remove dirt. Pat them dry with a towel.
2
Season skins
Prick each potato several times with a fork (6–8 times) to allow steam to escape. Rub each potato all over with olive oil, then sprinkle the kosher salt evenly on the skins and rub lightly so salt adheres.
3
Bake
Place the potatoes directly on the oven rack or on a foil-lined baking sheet spaced apart. Bake at 425°F (220°C) for 45–60 minutes, until the skins are crisp and a fork or skewer easily pierces to the center. Baking time depends on potato size; medium potatoes typically take ~50 minutes.

4
Prepare toppings
While the potatoes bake, shred the cheddar if not pre-shredded, measure out the sour cream, slice the chives, and portion the butter. Keep butter at room temperature for easier spreading.
5
Split and steam interior
When potatoes are done, remove from oven with oven mitts and place on a heatproof surface. Using a sharp knife, cut a lengthwise slit across the top of each potato about 3/4 of the way through. Push the ends of the potato toward each other to open the slit and steam the interior for 1 minute.
6
Add butter and fluff
Place 1 tablespoon of unsalted butter into the opened center of each hot potato. Use a fork to fluff and mix the melted butter into the potato flesh, creating a light, fluffy interior.
7
Season and add sour cream
Season the fluffed potato flesh with a pinch of the fine sea salt (about 1/8 tsp per potato) and a light grind of black pepper. Spoon about 1/4 cup sour cream onto each potato, spreading it slightly into the cavity.
8
Top with cheese and finish
Sprinkle about 3/8 cup (roughly 1/3–1/2 cup) shredded cheddar over the sour cream so cheese contacts the hot potato. If you prefer melted cheese, return potatoes to the oven or under a broiler for 2–3 minutes until cheese softens and lightly bubbles. Otherwise serve as-is.
9
Garnish and serve
Finish each potato with a sprinkle of sliced chives (about 1/2 tablespoon per potato) and a final light grind of black pepper. Adjust salt to taste. Serve immediately.