Sour Cream and Chives Baked Potatoes

1 – Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.

2 – Prepare the Potatoes: Scrub the russet potatoes under cold running water to remove any dirt or debris. Pat them dry with a clean kitchen towel. Using a fork or sharp knife, pierce the potatoes several times on all sides to allow steam to escape during baking.

3 – Coat with Olive Oil and Season: Place the pierced potatoes on the prepared baking sheet. Drizzle them with olive oil and use your hands to rub the oil evenly over the skin of each potato. Sprinkle generously with salt and pepper, ensuring that the seasoning adheres to the oiled surface.

4 – Bake the Potatoes: Transfer the baking sheet to the preheated oven and bake the potatoes for 50-60 minutes, or until they are tender when pierced with a fork and the skin is crispy. Cooking time may vary depending on the size and thickness of the potatoes.

5 – Prepare the Toppings: While the potatoes are baking, prepare the sour cream and chives topping. In a small bowl, combine the sour cream and chopped fresh chives. Stir until well mixed. Feel free to customize the topping with additional ingredients such as grated cheddar cheese, cooked bacon bits, or chopped green onions, if desired.