There’s a reason baked potatoes are a timeless classic: they’re humble, versatile, and deeply satisfying. But what if you could elevate them from simple to show-stopping with just two pantry staples?
Enter Sour Cream & Chives Baked Potatoes—golden-skinned spuds with cloud-like interiors, split open and piled high with a cool, tangy sour cream mixture and fresh chives that cut through the richness like a breath of spring air.
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.
Let’s bake potatoes the way they deserve: crispy outside, tender inside, and crowned with creamy perfection.
Why You’ll Love This Side Dish
- ✅ Only 5 ingredients—pantry staples you already own
- ✅ Ready in under an hour—mostly hands-off
- ✅ Naturally nut-free & gluten-free
- ✅ Better than restaurant baked potatoes
- ✅ Pairs with everything—from pot roast to grilled salmon
Ingredients You’ll Need
- 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
🥔 Potato tip: Russets are essential—their high starch and low moisture create the fluffiest interior.
Step-by-Step Instructions
