Golden-skinned spuds with cloud-like interiors, split open and piled high with a cool, tangy sour cream mixture and fresh chives. It’s the perfect side for steak, roast chicken, or holiday feasts—ready with minimal effort and guaranteed to disappear before you finish carving the main course.
Equipment
- Oven
- Fork
- Baking sheet
- Knife
- Small bowl
Ingredients
- 4 medium russet potatoes (about 8–10 oz each), scrubbed
- 2 tbsp olive oil or melted butter
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 cup full-fat sour cream, chilled
- ¼ cup fresh chives, finely chopped
- Extra flaky sea salt, for finishing
Instructions
- Preheat oven to 425°F (220°C). Scrub potatoes thoroughly—leave skins on for texture and nutrients. Prick each potato 6–8 times with a fork to let steam escape. Rub with olive oil, then sprinkle with kosher salt and pepper.
- Place potatoes directly on the middle oven rack (put a baking sheet on the rack below to catch drips). Bake for 50–60 minutes, until the skin is crisp and a knife slides in easily.
- Let potatoes rest 10–15 minutes—this finishes the cooking and keeps them fluffy. Slice open with a knife. Fluff the insides gently with a fork.
- In a small bowl, mix sour cream and chives. Spoon generously over the warm potatoes. Sprinkle with flaky sea salt and extra chives.
Notes
Russets are essential—their high starch and low moisture create the fluffiest interior. Dry potatoes = crisp skin—pat them dry before oiling. Don’t wrap in foil—it steams the skin, making it soggy. Size matters: Bake similar-sized potatoes together for even cooking. Make it ahead: Bake potatoes, cool, and refrigerate for 2–3 days. Rewarm in a 375°F oven for 20 minutes, then top with sour cream. Boost flavor: Add a pat of butter or a sprinkle of garlic powder to the fluffed insides.
