ADVERTISEMENT
Introduction
Few side dishes are as comforting, versatile, and satisfying as a classic baked potato. When topped with creamy sour cream and freshly chopped chives, this humble dish transforms into a flavorful and elegant accompaniment that can hold its own or complement any main course. Whether you're planning a cozy family dinner or entertaining guests, Sour Cream and Chives Baked Potatoes are a crowd-pleaser that never goes out of style.
Ingredients:
4 large russet potatoes (cleaned and scrubbed)
2 tablespoons olive oil
Kosher salt (to taste)
Freshly ground black pepper (to taste)
1 cup sour cream (full-fat recommended)
1/4 cup fresh chives, finely chopped
Optional: shredded cheddar cheese, butter, or crispy bacon bits for garnish
Preparation:
Preheat your oven to 425°F (220°C).
Prick each potato several times with a fork to allow steam to escape.
Rub each potato with olive oil, then season generously with salt.
Place the potatoes directly on the oven rack or on a baking sheet.
Bake for 45–60 minutes, or until the skin is crisp and a knife inserts easily into the center.
Remove from the oven and let them rest for a few minutes.
Slice each potato open lengthwise, gently pressing the ends to fluff up the inside.
Add a generous dollop of sour cream, sprinkle with chives, and season with salt and pepper.
Serve warm with optional toppings if desired.
Serving and Storage Tips:
Serve immediately while hot and the skin is still crisp.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) for 10–15 minutes to revive the texture, or microwave for a quicker option (though the skin will soften).
Variation:
ADVERTISEMENT
