Traditional Baked Potatoes with Chives and Sour Cream

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A simple, hearty side dish that goes well with any meal is classic baked potatoes with sour cream and chives. A well-baked potato’s crispy outside and fluffy, soft interior go very well with the freshness of chives and the creamy tang of sour cream. To make them, follow these steps:

Components:

Four medium russets, or any type of baking potato
One tablespoon of olive oil
To taste, add salt and pepper.
Half a cup of sour cream
Two teaspoons of freshly cut green onions or chives
Two teaspoons of optional unsalted butter
Additional green onions or chives are optional garnishes.

Directions:

First, get the potatoes ready.

Set the Oven’s Temperature to 400°F (200°C).
Clean the potatoes: To get rid of any dirt, give them a good scrub in cold water. Use a cloth to pat them dry.
Poke Holes: Make four to five holes in each potato with a fork. This keeps them from popping while baking by letting steam out.
Apply oil and season.
Season the potatoes well with salt and pepper after rubbing them with olive oil. The salt will add taste and the oil will help the skin crisp up.

Bake the potatoes in step two.

To bake the potatoes, lay them out on a baking sheet or directly on the oven rack. A fork or skewer should easily pierce the middle of the potatoes after 45 to 60 minutes of baking, or until the skins are crispy.
If you’re not sure, test for doneness by inserting a fork to ensure the inside is tender or by gently squeezing the potato, which should feel soft.

Step 3: Get the toppings ready.

As the potatoes bake, prepare the chives and sour cream by finely chopping them. Combine the chopped chives and sour cream in a small bowl. To taste, add a pinch of salt and pepper.
Optional Butter: You may also make some butter to drizzle over the potatoes if you’d like.

Step Four: Serve

Cut and Fluff: Take the potatoes out of the oven when they’re done. Carefully cut the potato open lengthwise with a knife, taking care not to burn yourself. Gently fluff the insides with a fork.
Place a spoonful of the sour cream and chives mixture over the potatoes. For added taste and color, you can garnish with more chives or green onions and, if you’d like, add a pat of butter.
Serve and Savor: Serve the hot baked potatoes right away alongside your preferred main course!

Advice:

Crispier Skin: Before baking, you can cover the potatoes in foil to achieve an even crispier skin. If you want a crispy skin, bake them without the foil, though, as it may soften the skin.
Variety of Toppings: For extra taste, you can add shredded cheese, bacon pieces, or a drizzle of olive oil on top in addition to sour cream and chives.
Microwave Shortcut: You can microwave the potatoes if you’re pressed for time. Using a fork, pierce each potato, then microwave on high for 5 to 7 minutes, rotating them halfway through.

A simple yet tasty side dish that goes well with almost any meal are these Classic Baked Potatoes with Sour Cream and Chives!