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Classic Baked Potatoes with Sour Cream and Chives is a simple, comforting side dish that’s perfect for any meal. The crispy skin and soft, fluffy interior of a well-baked potato pair wonderfully with the creamy tang of sour cream and the freshness of chives. Here’s how to make them:
Ingredients:
- 4 medium russet potatoes (or any baking potato)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/2 cup sour cream
- 2 tablespoons fresh chives, finely chopped (or green onions)
- 2 tablespoons unsalted butter (optional)
- Extra chives or green onions for garnish (optional)
Instructions:
Step 1: Prep the Potatoes
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Clean the Potatoes:
- Scrub the potatoes thoroughly under cold water to remove any dirt. Pat them dry with a towel.
- Poke Holes:
- Use a fork to poke several holes (about 4-5) in each potato. This allows steam to escape during baking and prevents them from bursting.
- Coat with Oil and Season:
- Rub the potatoes with olive oil and season generously with salt and pepper. The oil will help the skin crisp up and the salt will give it extra flavor.
Step 2: Bake the Potatoes
- Bake the Potatoes:
- Place the potatoes directly on the oven rack or on a baking sheet. Bake for 45-60 minutes, or until the skins are crispy, and a fork or skewer easily slides into the center of the potatoes.
- Check for Doneness:
- If you’re unsure, check by gently squeezing the potato (it should feel soft), or insert a fork to make sure the inside is tender.
Step 3: Prepare the Toppings
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