Ingredients
Scale
- 4 medium Russet potatoes (about 8 oz each)
- 2 tablespoons olive oil
- 2 teaspoons sea salt
- 1 teaspoon freshly cracked black pepper
- 4 tablespoons butter
- ½ cup sour cream (or Greek yogurt)
- ¼ cup chopped chives or green onions for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Scrub the russet potatoes under cold water until clean, then dry them thoroughly.
- Pierce each potato several times with a fork.
- Drizzle olive oil over the potatoes and season generously with salt and pepper; rub to coat evenly.
- Place the potatoes directly on the oven rack and bake for 45-60 minutes, until skin is golden brown and a fork easily pierces through to the center.
- Remove from the oven, slice open lengthwise, fluff with a fork, and add butter, sour cream, and chives.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 medium baked potato (about 200g)
- Calories: 230
- Sugar: 1g
- Sodium: 660mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 20mg