Description
This jacket potato with sour cream and chives recipe delivers crispy skin, fluffy interior, and creamy topping for the ultimate comforting side or main dish.
Ingredients
Scale
- 4 large russet potatoes (8–10 oz each)
- 2 tablespoons olive oil or melted butter
- 1 teaspoon coarse sea salt
- ½ teaspoon black pepper
- 1 cup full-fat sour cream
- ¼ cup fresh chives, finely chopped
- 2 tablespoons butter, room temperature
- Salt and white pepper to taste
- Optional: 2 tablespoons cream cheese
- Optional Garnishes: extra chive sprigs, cracked black pepper, smoked paprika
Instructions
- Preheat oven to 425°F (220°C). Scrub and dry potatoes. Pierce each 8–10 times with a fork.
- Rub with oil and season with sea salt and black pepper.
- Place directly on middle oven rack with a baking sheet below. Bake 60–75 minutes.
- Test doneness by gently squeezing – they should yield slightly and reach 210°F internally.
- Cut a deep cross on top, squeeze ends gently to open.
- Mix butter with salt. Fluff potato insides with fork, then add butter mixture.
- Top with sour cream, chives, and additional garnishes as desired.
Notes
Never wrap potatoes in foil – it steams instead of crisps. For added protein, use Greek yogurt or shredded chicken. Store plain potatoes and reheat before topping.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: British
Nutrition
- Serving Size: 1 potato
- Calories: 385
- Sugar: 3g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6.2g
- Protein: 8.5g
- Cholesterol: 35mg