For the Potatoes:
4 large Russet potatoes (similar in size for even baking)
1-2 tbsp olive oil or melted butter
Coarse sea salt or kosher salt
For the Topping:
1 cup sour cream (full-fat for the best flavor)
¼ cup fresh chives, finely chopped
2 tbsp unsalted butter, softened (optional, for extra richness)
Salt and freshly ground black pepper to taste
Step-by-Step Instructions
Step 1: Prep the Potatoes
Preheat oven to 400°F (200°C).
Scrub potatoes thoroughly under running water to remove any dirt. Dry completely with a kitchen towel.
Prick each potato 8-10 times with a fork to allow steam to escape during baking.
Step 2: Season and Bake to Perfection
Rub each potato lightly with olive oil or melted butter, then sprinkle generously with coarse salt.
Place directly on the oven rack or on a baking sheet. Baking directly on the rack allows for maximum air circulation and crispier skin.
Bake for 45-60 minutes, depending on size, until the skin is crisp and the inside is tender when pierced with a fork.
Step 3: The Fluffing Technique
Remove potatoes from oven and let them cool for 5 minutes—just enough to handle.
Make a lengthwise cut across the top of each potato, then gently push ends toward the center to open it up.
Fluff the inside with a fork to create the perfect texture for holding toppings.
