Sour Cream & Chive Baked Potatoes
Creamy, comforting, and packed with bright chive flavor, these Sour Cream & Chive Baked Potatoes are the kind of side dish that steals the show.
Servings: 4 servings
Equipment
- Oven
- Mixing Bowl
- Fork
- Potato Masher
Ingredients
Ingredients
- 4 large Baking Potatoes Scrubbed and dry, about 10–12 ounces each
- 1 cup Sour Cream Full-fat for best creaminess
- 1/4 cup Chives Finely chopped
- 2 tablespoons Butter Softened, room temperature
- 1/2 teaspoon Salt To taste
- 1/4 teaspoon Black Pepper To taste
- 1/2 cup Shredded Cheddar Cheese Optional, sharp or mild, shredded
- Paprika For garnish, optional
Instructions
- Preheat your oven to 400°F (200°C). Allow the oven to fully reach temperature before baking.
- Wash and scrub the potatoes thoroughly to remove any dirt. Pat them dry with a towel.
- Pierce each potato several times with a fork to allow steam to escape while baking; this prevents bursting.
- Place the potatoes directly on the middle oven rack and bake for about 1 hour, or until tender when poked with a fork. Rotate once halfway through for even cooking.
- Once cool enough to handle, slice each potato lengthwise and scoop out the insides into a bowl, leaving a thin shell about 1/4 inch thick so the skins hold shape.
- Add sour cream, chives, butter, salt, and pepper to the potato insides. Mash everything together until smooth and well combined; a fork or potato masher works fine. Taste and adjust seasoning.
- For extra flavor, stir in shredded cheddar cheese if desired — this makes the filling richer and meltier.
- Spoon the mashed mixture back into the potato skins. Sprinkle with paprika if using for color and a hint of smoky flavor.
- Return to the oven and bake for an additional 15-20 minutes until heated through and slightly crispy on top. If you added cheese, it should be melted and lightly browned.
- Serve hot and enjoy!
Notes
Choose the right potatoes: Russets or Idaho baking potatoes have fluffy interiors ideal for mashing. Don’t over-scoop: Leave a thin shell so skins stay sturdy and presentable.