Description
This Baked Potato is a delicious, hearty side dish that pairs well with almost any main course. It's golden brown and crispy on the outside, fluffy and creamy on the inside, and just plain appetizing. Even better, it's incredibly easy to make and takes only a few minutes of prep work!
Ingredients
- 4 medium Russet potatoes, rinsed and pat-dried
- 2 tablespoons butter, divided (for serving)
- salt and pepper (to taste)
- sour cream (for topping)
- 1 tablespoon chives, finely chopped (for topping)
Instructions
- Preheat oven to 425 F. Line a large baking sheet with parchment paper.
- Poke a fork into the potatoes to make a few vents. Place on the prepared baking sheet and bake for 50-60 minutes until they are completely soft inside, and fork tender. If you can insert a fork easily into the flesh, then it is fork tender.
- Let cool for 10 minutes and cut the skin with scissors.
- Top with butter and season with salt and pepper to taste.
- Top with a dollop of sour cream and chives. Serve warm.
Notes
How to store: Store leftovers in an airtight container and keep it in the fridge for up to 5 days.
How to reheat: Pop it in the oven at 350℉ for 15 minutes or in the air fryer for 10 minutes, or until warmed through. For faster reheating, you can use a microwave on high power for 2-3 minutes. Make sure it’s covered to avoid any mess.
How to freeze: Wrap each baked potato in aluminum foil and place them in a sealable freezer-safe bag or container. Store it in the freezer for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American