Sour Cream and Chive Baked Potatoes
Crispy-skinned russet potatoes baked until fluffy inside, then split open and topped with a tangy sour cream and fresh chive mixture. A simple, satisfying side dish with the option to add bacon or cheese for extra richness.
- Prep
- 10 min
- Cook
- 50 min
- Wait
- 5 min
- Total
- 1 hr 5 min
- Makes
- 4 baked potatoes
Steps
Before you start
- Preheat oven to 400°F (200°C)
- Choose potatoes of similar size so they bake evenly
Prepare and oil potatoes
- Pat the cleaned potatoes dry with a kitchen towel.
- Rub each potato lightly with olive oil and sprinkle generously with kosher salt on all sides.
- This creates a crispy, seasoned skin as they bake.
- Pierce each potato 3–4 times with a fork to allow steam to escape.
+ Show details− Hide details
Tip: Piercing the potatoes prevents them from bursting in the oven.
Bake potatoesOven 400°F / 205°C
- Place potatoes directly on the middle oven rack at 400°F (200°C).
- Bake for 50–55 minutes, depending on size.
- The potatoes are done when a fork pierces the center with just slight resistance and the skin is deeply golden.
+ Show details− Hide details
Ready when: Fork pierces center with slight resistance; skin is deeply golden
Tip: Larger potatoes may take up to 60 minutes; check doneness with a fork after 45 minutes.
Mix topping while potatoes bake
- In a small bowl, stir together the sour cream, soft butter, sliced chives, garlic powder, and a pinch each of salt and black pepper.
- Taste and adjust seasoning as needed.
- Set aside until potatoes are done.
+ Show details− Hide details
Tip: Mixing the topping ahead of time means it's ready the moment the potatoes come out of the oven.
Rest and split potatoes
- Remove potatoes from the oven and let rest for 5 minutes so they are easier to handle.
- Using a sharp knife, carefully cut each potato in half lengthwise.
- Gently push the sides of each half inward to open it up and fluff the inside slightly with a fork.
+ Show details− Hide details
Ready when: Potatoes have cooled enough to handle safely
Tip: Be careful when cutting—potatoes will be very hot. Use a kitchen towel to stabilize each potato.
Top and serve
- Divide the sour cream mixture evenly among the four potato halves, spooning it generously into the center of each.
- Grind a little fresh black pepper over the top and serve immediately while the potatoes are still hot.
+ Show details− Hide details
Tip: The heat from the potatoes will slightly warm and soften the topping, making it meld beautifully with the flesh.
Good to know
Tips
- For extra crispness, brush the oiled potatoes lightly with melted butter before baking and salt them again halfway through cooking.
- Add crumbled bacon, shredded cheddar, or a drizzle of truffle oil to the sour cream mixture for variation.
- If you prefer a lighter topping, reduce the butter to 1 tablespoon and increase the sour cream to 1 cup; the mixture will be thinner but still delicious.
- Potatoes of very different sizes will cook unevenly; if you have one much larger than the others, start it 10 minutes before the rest.
Storage & reheating
Baked potatoes can be refrigerated in an airtight container for up to 3 days. To reheat, wrap in foil and warm in a 350°F (175°C) oven for 15–20 minutes. The topping can be made up to 2 days ahead and stored covered in the refrigerator; add the chives just before serving if you want them bright green. Do not freeze baked potatoes, as the texture becomes mealy when thawed.
Substitutions
- sour cream → plain Greek yogurt. Use full-fat Greek yogurt for a thicker, tangier topping with a similar richness. The protein content is higher, so you may use slightly less.
- fresh chives → fresh dill or thinly sliced scallion greens. Dill adds an herbaceous note; scallions contribute a mild onion flavor. Either works well with sour cream.
- unsalted butter → cream cheese, softened. Use 2 tablespoons (57 g) cream cheese in place of butter for a richer, creamier topping with a slight tang.
- garlic powder → freshly minced garlic. Use ½ teaspoon (1.5 g) minced raw garlic or ¼ teaspoon (0.5 g) garlic salt if you prefer a sharper flavor.
