Ingredients:
4 large russet potatoes (best for baking)
2 tablespoons olive oil
1 teaspoon coarse salt
1/2 cup sour cream
2 tablespoons butter (cut into small cubes)
2 tablespoons chopped fresh chives
Optional: shredded cheese, bacon bits, black pepper
🔪 Instructions:
Preheat oven to 400°F (200°C).
Scrub potatoes clean, dry them thoroughly.
Prick each potato a few times with a fork (helps steam escape).
Rub with olive oil and sprinkle with salt.
Bake directly on the oven rack for 45–60 minutes, until skins are crispy and a fork easily pierces the center.
Slice open the top of each potato. Squeeze gently from the ends to fluff the inside.
Top with a spoonful of sour cream, a pat of butter, and a sprinkle of chives.
Add extras like shredded cheese, bacon, or black pepper if desired.
🍽 Tasty Variations:
Cheesy Bacon Loaded
Add shredded cheddar, crispy bacon, green onions, and a dollop of sour cream.
Broccoli Cheddar
Add steamed broccoli florets and melted cheddar cheese.
Spicy Tex-Mex
Top with salsa, black beans, jalapeños, avocado, and a sprinkle of cumin.
Veggie Delight
Add sautéed mushrooms, spinach, cherry tomatoes, and a bit of feta.
