Ingredients
4 Russet potatoes
1 tablespoon olive oil
2 tablespoons unsalted butter
2 tablespoons chopped chives
2 tablespoons chopped green onions
2 tablespoons sour cream (optional)
Black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C) and place a rack in the center.
- Wash the potatoes thoroughly and poke each potato several times with a fork.
- Rub each potato with olive oil to coat the skin evenly.
- Place the potatoes on a baking sheet or wire rack. Bake for 40–50 minutes, depending on the size of the potatoes, until a fork slides easily into the center.
- Remove from the oven, slice down the middle, and fluff the insides with a fork.
- Top with unsalted butter, chives, green onions, black pepper, and sour cream if desired. Serve immediately.
Notes
- Serving Size: This recipe makes 4 servings.
- Storing Leftovers: Cool baked potatoes, wrap in foil, and refrigerate for up to 3 days. Reheat in the oven for best results.
- Variations: Try topping with sautéed mushrooms, roasted garlic, or a sprinkle of smoked paprika for extra flavor without added sodium.
- Potato Tip: Russet potatoes work best for baking, but Yukon Gold or other starchy potatoes can be used as well.
- Prep Time: 5 min
- Cook Time: 50 min