1. Prep the Potatoes
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.
💡 Pro move: Rub with salt—it draws out surface moisture for ultra-crisp skin!
2. Bake to Perfection
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.
⏱️ Don’t guess—test! Squeeze gently with an oven mitt—they should give softly. Internal temp: 205–210°F.
3. Rest & Fluff
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.
4. Top with Creamy Goodness
In a small bowl, mix sour cream and chives.
Spoon generously over the warm potatoes.
Sprinkle with flaky sea salt and extra chives.
Tips for Potato Perfection
- 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.
Serving Suggestions That Shine
- Classic: With a grilled ribeye and roasted asparagus
- Holiday favorite: Alongside roast turkey or ham
- Vegetarian plate: With black bean chili and avocado
- Brunch star: Top with a fried egg and hot sauce
- Light meal: With a simple arugula salad and vinaigrette
Frequently Asked Questions (FAQs)
Q: Can I bake potatoes in the air fryer?
A: Yes! Rub with oil, air fry at 400°F for 35–40 minutes, flipping halfway. Skin won’t be as crisp, but still delicious.
Q: Why is my potato still hard in the middle?
A: Oven ran cool, or potato was too large. Always test with a knife—don’t guess!
Q: Can I use Greek yogurt instead of sour cream?
A: Absolutely! Full-fat Greek yogurt offers a tangy, high-protein alternative.
Q: Can I make this dairy-free?
A: Yes! Use coconut yogurt or cashew cream + chives.
Final Thoughts: Simplicity, Perfected
Sour Cream & Chives Baked Potatoes aren’t just a side dish—they’re a celebration of honest, wholesome food. With their crispy skin, snowy interior, and cool herby topping, they’re the kind of dish that fills bellies and hearts without fuss.
So scrub those russets, heat that oven, and bake a batch that doesn’t just feed people—but brings them comfort, joy, and a taste of home.
Made your best baked potato yet? I’d love to hear your go-to topping—loaded? vegan? Share your spud success in the comments below—or tag me on social. And if you know someone who still wraps potatoes in foil, send them this recipe. You’ll change their side dish game forever! 🥔✨💛
