Roasted Baked Potatoes With Sour Cream and Chives
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.
- 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
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
