Why You’ll Love This Recipe

This recipe is all about simplicity and flavor. The roasted potatoes have a crispy, golden exterior that contrasts beautifully with the soft and fluffy interior. Topped with smooth sour cream and a sprinkle of fresh chives, it’s a comforting and flavorful combination. Whether paired with grilled meats, served as a side dish, or enjoyed as a light meal, these roasted baked potatoes are always a hit. It’s a versatile recipe that’s easy to make and sure to please.

Ingredients

4 medium russet potatoes
2 tablespoons olive oil
Salt and pepper, to taste
1/2 cup sour cream
2 tablespoons fresh chives, chopped
Optional: butter, for topping

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 400°F (200°C).
Wash and scrub the russet potatoes thoroughly. Pat them dry with a towel.
Using a fork, poke a few holes in each potato to allow steam to escape during baking.
Rub the potatoes with olive oil, then sprinkle with salt and pepper.
Place the potatoes directly on the oven rack or on a baking sheet lined with parchment paper.
Roast the potatoes for 45-60 minutes, or until the skin is crispy and the inside is soft when pierced with a fork.
Once the potatoes are done, remove them from the oven and let them cool for a few minutes.
Slice the potatoes open lengthwise and fluff the insides with a fork.
Top each potato with a dollop of sour cream and a generous sprinkle of fresh chives.
Optionally, add a pat of butter on top for extra richness.

Servings and Timing

Servings: 4
Total cook time: 45-60 minutes
Prep time: 10 minutes
Cook time: 45-60 minutes

Variations

Cheese and Bacon: Add shredded cheddar cheese and crispy bacon bits on top of the sour cream and chives for a heartier version.
Herbed Sour Cream: Mix fresh herbs like parsley, dill, or thyme into the sour cream for additional flavor.
Vegan Version: Use plant-based sour cream and substitute olive oil for any butter used for a vegan-friendly version.
Garlic Butter: Top the potatoes with garlic butter instead of sour cream for a different twist.
Spicy Version: Add a sprinkle of cayenne pepper or chili flakes for a spicy kick.

Storage/Reheating

Storage: Store leftover roasted baked potatoes in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place the potatoes in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. Alternatively, you can reheat them in the microwave for 2-3 minutes.

FAQs

How do I know when the potatoes are done baking?

The potatoes are done when the skin is crispy, and the inside is soft when pierced with a fork. You can also gently squeeze the potatoes; they should yield to pressure.

Can I use other types of potatoes for this recipe?

Yes, you can use other types of potatoes such as Yukon Golds or red potatoes. Russet potatoes are preferred for their fluffy interior, but other varieties can work well too.

Can I prepare the potatoes ahead of time?

Yes, you can prep the potatoes ahead of time by washing and scrubbing them. However, it’s best to bake them right before serving for the crispiest results.

How can I make the skin extra crispy?

For extra crispy skin, you can rub the potatoes with a bit more olive oil and sprinkle a little extra salt on them before baking. Ensure the oven is preheated properly and avoid covering the potatoes with foil.

Can I bake the potatoes without oil?

Yes, you can bake the potatoes without oil, but they won’t have the same crispy skin. They will still be delicious but with a softer exterior.

Can I add other toppings to the potatoes?

Absolutely! You can add any toppings you like, such as shredded cheese, sour cream, bacon bits, or even sautéed mushrooms for extra flavor.

Can I make this recipe with sweet potatoes?

Yes, you can substitute sweet potatoes for regular potatoes. The roasting time might vary slightly, so check them after 40 minutes.

Can I microwave the potatoes instead of roasting them?

While microwaving is faster, it won’t give you the same crispy skin as roasting. However, you can microwave the potatoes for about 5-7 minutes per potato until soft, then finish by broiling for a few minutes to crisp up the skin.

Can I freeze roasted baked potatoes?

It’s not recommended to freeze roasted baked potatoes as they can lose their texture once thawed. However, you can freeze the filling (without sour cream) for later use and bake fresh potatoes.

What can I serve with roasted baked potatoes?

Roasted baked potatoes are great as a side dish with grilled meats, steak, chicken, or fish. They also pair wonderfully with fresh salads or roasted vegetables.

Conclusion

Roasted baked potatoes with sour cream and chives are a timeless dish that’s simple to prepare and full of comforting flavors. The crispy skin and tender, fluffy interior make each bite a treat, and the creamy sour cream and fresh chives add the perfect finishing touch. Whether served as a side dish or a main, this recipe will surely become a family favorite. Enjoy the delicious simplicity of roasted potatoes that are as easy to make as they are to love.

Roasted Baked Potatoes With Sour Cream and Chives

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Roasted baked potatoes with sour cream and chives are a classic comfort food, featuring crispy, golden skin with a soft, fluffy interior. Topped with creamy sour cream and fresh chives, these potatoes make a perfect side dish or a simple, satisfying meal.

Author: Laura
Prep Time: 10 minutes
Cook Time: 45-60 minutes
Total Time: 55-70 minutes
Yield: 4 servings
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

4 medium russet potatoes
2 tablespoons olive oil
Salt and pepper, to taste
1/2 cup sour cream
2 tablespoons fresh chives, chopped
Optional: butter, for topping

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Instructions

Preheat your oven to 400°F (200°C).

Wash and scrub the russet potatoes thoroughly. Pat them dry with a towel.
Using a fork, poke a few holes in each potato to allow steam to escape during baking.
Rub the potatoes with olive oil, then sprinkle with salt and pepper.
Place the potatoes directly on the oven rack or on a baking sheet lined with parchment paper.
Roast the potatoes for 45-60 minutes, or until the skin is crispy and the inside is soft when pierced with a fork.
Once the potatoes are done, remove them from the oven and let them cool for a few minutes.
Slice the potatoes open lengthwise and fluff the insides with a fork.
Top each potato with a dollop of sour cream and a generous sprinkle of fresh chives.
Optionally, add a pat of butter on top for extra richness.

Notes

For added flavor, try mixing fresh herbs like parsley, dill, or thyme into the sour cream.
Top with shredded cheese for a heartier version.
For a vegan version, substitute plant-based sour cream and use olive oil instead of butter.

Nutrition

Serving Size: 1 potato
Calories: 200
Sugar: 2g
Sodium: 230mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 4g
Cholesterol: 5mg