| Level: | Advanced |
| Total: | 50 min |
| Prep: | 5 min |
| Cook: | 45 min |
| Yield: | 4 servings |
Ingredients
- 4 small russet potatoes
- 2 tablespoons extra-virgin olive oil
- 1 teaspoons kosher or sea salt, plus for seasoning
- Freshly ground black pepper
- 1 bunch chives (about 1-ounce)
- 1/2 cup sour cream
- 4 tablespoons unsalted butter
- 2 slices bacon, cooked crispy, and crumbled, optional garnish
Instructions
- Preheat the oven to 400 degrees F.
- Toss the potatoes in a bowl with the oil, salt, and pepper until completely coated. Place on a baking sheet and bake until fork tender, about 45 minutes.
- Meanwhile, bring a small pot of water to a boil and salt it generously. Fill a medium bowl with ice water. Put the chives in the boiling water and cook until bright green, about 30 seconds. Immediately, plunge into the ice water to set the color. Squeeze all the water out of the chives and give them a rough chop. Put into a blender with the sour cream. Pulse until you have a smooth green sauce and season with salt and pepper, to taste. Chill until ready to serve. (Or, thinly slice the chives and stir into the sour cream, season with salt and pepper, to taste.)
- Cut the potatoes lengthwise and then across. Pinch and press the sides to open the potatoes. Divide the butter among the potatoes and serve with the sour cream. Garnish with crumbled bacon if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 417 |
| Total Fat | 30 g |
| Saturated Fat | 14 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 55 mg |
| Sodium | 120 mg |
| Serving Size | 1 of 4 servings |
| Calories | 417 |
| Total Fat | 30 g |
| Saturated Fat | 14 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 55 mg |
| Sodium | 120 mg |
Reviews
You have to cook the potatoes a lot longer than 45 minutes. Even after an hour they still were not done.
The in instructions are so simple! Love it!
Great recipe!! Followed the directions and they came out good. I used to foil them individually but this is way better!
Thank you!!!
My new go-to. Sooo delish!
I love crispy potato skin so this recipe is perfect. Can’t imagine why its designated as “advanced.”
This couldn’t be easier!
So annoyed by this recipe and all the positive reviews. I did exactly as the instructions suggested and my baked potatoes were barely done even after doing an extra 10 minutes – 55 minutes. They were russet potatoes so I’m not sure what I did differently but when you time your dinner to all coincide together and your chicken and spinach is done but not your potatoes, it is incredibly annoying.
I’ve been cooling jacketed potatoes at 350 for 90 minutes. Never occurred to me to raise the temp to 400 to get that really crisp skin. These come out perfect every time. Good job, Tyler. Thank you.
This was my first time making baked potatoes, and they turned out great. I loved to eat the potato skin because it was a little salty and the potato needed some taste, so it matched heavenly. This was so simple to make, I even remembered the recipe from last week. You should give this recipe a try.
I’m obssesed with baked potatoes and I can’t wait to try this recipe.
very yummy!!! my hubby loved the salted skin.