Classic Baked Potatoes

Name: Classic Baked Potatoes
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 russet potatoes, scrubbed clean; 1 tbsp olive oil; 1/4 tsp kosher salt; 1/8 tsp black pepper, freshly ground; 2 tbsp butter, at room temperature; 1/2 cup sour cream; 2 tbsp fresh chives, finely chopped

Fluffy baked potatoes with crisp skins, perfect for loading with your favorite toppings. A timeless side dish.

65 minEasyServes 4160 cal/serving

AmericanSideOvenVegetarianLow CarbHalal-friendlyGluten-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

4 russet potatoes, scrubbed clean
1 tbsp olive oil
1/4 tsp kosher salt
1/8 tsp black pepper, freshly ground
2 tbsp butter, at room temperature
1/2 cup sour cream
2 tbsp fresh chives, finely chopped

Instructions

1

Position an oven rack in the center of the oven and preheat to 425°F (220°C).
2

Thoroughly wash and scrub 4 scrubbed clean russet potatoes under cold running water to remove any dirt. Pat completely dry with paper towels.
3

Using a fork, pierce each potato 8-10 times all over. This allows steam to escape during baking and prevents the potatoes from bursting.
4

Place the potatoes in a large bowl and drizzle with 1 tbsp olive oil. Use your hands to rub the oil all over the potatoes, ensuring they are evenly coated. Sprinkle with 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper, turning to coat all sides.
5

Place the potatoes directly on the center oven rack. For easy cleanup, you can place a sheet of aluminum foil on the rack below to catch any drippings.
6

Bake for 50-60 minutes, or until the skin is crisp and the potatoes can be easily pierced with a fork or knife with no resistance. The internal temperature should reach about 210°F (99°C) for the fluffiest texture.
7

Remove the potatoes from the oven and let them rest for 5 minutes. They will be extremely hot inside.
8

To serve, cut a slit lengthwise across the top of each potato. Gently squeeze the ends towards the center to open up the potato and create a fluffy interior.
9

Top each potato with a pat of 2 tbsp at room temperature butter, which will melt into the hot potato. Serve with 1/2 cup sour cream and sprinkle with 2 tbsp finely chopped fresh chives.
10

Optional: For extra crispy skins, brush the potatoes with olive oil halfway through baking.

Questions

Can I make Classic Baked Potatoes dairy-free?

Yes. The dairy in this entry is 2 tbsp butter, at room temperature, 1/2 cup sour cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

How long does Classic Baked Potatoes keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Classic Baked Potatoes?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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