Ingredients
Equipment
Method
- Thoroughly wash the potatoes under cool running water to remove any dirt or debris.
- Wrap each potato individually in aluminum foil, ensuring they're snugly encased.
- Place the wrapped potatoes in a preheated 350°F oven and bake for approximately 45 minutes.
- While potatoes are baking, combine sour cream, chopped chives, and salt in a small bowl. Mix well and adjust seasoning to taste.
- Check potatoes for doneness by gently squeezing through the foil (carefully, as they'll be hot). They should yield to pressure when done.
- Serve hot potatoes with the chilled sour cream topping. Allow everyone to unwrap their potato and split it open before adding the topping.
Nutrition
Notes
For the best texture contrast, consider eating the potato with its crispy jacket on, where many nutrients are found. The potatoes can be customized with additional toppings like crumbled bacon, shredded cheddar cheese, or butter for a more decadent version.
Greek yogurt makes a great substitute for sour cream if you prefer something with less fat but still tangy. Fresh dill or chopped green onions can replace chives if needed.
Store any leftover potatoes in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.