Baked Potatoes in Their Jackets with Sour Cream Topping
Transform ordinary potatoes into a show-stopping side dish with this recipe for Baked Potatoes in Their Jackets with Sour Cream Topping. These russet potatoes are baked to perfection with crispy, golden skin and fluffy, tender insides, all thanks to a coating of olive oil and a touch of kosher salt. A simple yet luscious sour cream and chive topping adds creamy tanginess, while optional garnishes like shredded cheddar cheese and crispy bacon take these spuds to the next level. Perfect as a comforting standalone dish or a versatile side for your favorite mains, these baked potatoes are as easy to make as they are satisfying. Ready in just over an hour, they’re ideal for family dinners or casual gatherings. Get ready to enjoy the ultimate comfort food, oven-baked to perfection!
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Recipe Information
Ingredients
- 4 pieces russet potatoes (medium to large)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 cup sour cream
- 2 tablespoons chopped fresh chives
- 0.5 cup shredded cheddar cheese (optional)
- 0.25 cup crumbled cooked bacon (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly under cold running water, scrubbing them with a brush to remove any dirt. Pat them dry with a clean kitchen towel.
Using a fork, pierce each potato about 8-10 times all over to allow steam to escape while baking.
Rub the potatoes with olive oil, ensuring they are evenly coated. Sprinkle kosher salt and black pepper over each potato for added flavor.
Line a baking sheet with aluminum foil or parchment paper and place the prepared potatoes on it.
Bake the potatoes in the preheated oven for 50-60 minutes, or until the skins are crispy and the interiors are fork-tender. You can check doneness by inserting a skewer or fork into the center; it should slide in easily.
While the potatoes are baking, prepare the sour cream topping. In a small bowl, mix the sour cream with 1 tablespoon of chopped chives. Reserve the remaining chives for garnish.
Once the potatoes are done baking, remove them from the oven and let them cool for about 5 minutes.
With a sharp knife, carefully make a lengthwise slit down the center of each potato. Use a fork to gently fluff the potato flesh inside.
Top each potato with a dollop of the sour cream mixture. Sprinkle with the reserved chives, shredded cheddar cheese, crumbled bacon, or any desired toppings.
Serve immediately and enjoy!
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 400 mg | 17% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.9 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 215 mg | 17% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1699 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
