Sour Cream & Chive Baked Potatoes are the perfect comfort food! These fluffy potatoes filled with creamy goodness and fresh chives are a treat for the taste buds. They make a great side dish or a hearty meal on their own.
Why Make This Recipe
Making Sour Cream & Chive Baked Potatoes is not only easy but also super satisfying! It’s a great way to use simple ingredients to create a flavorful dish that everyone in the family will love. Plus, they’re perfect for weekends or busy weeknights when you want something tasty without too much fuss.
How to Make Sour Cream & Chive Baked Potatoes
Ingredients:
- 4 large baking potatoes
- 1 cup sour cream
- 1/4 cup chives, finely chopped
- 2 tablespoons butter, softened
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (optional)
- Paprika for garnish (optional)
Directions:
- Preheat your oven to 400°F (200°C).
- Wash and scrub the potatoes thoroughly to remove any dirt.
- Pierce each potato several times with a fork. This helps steam escape while baking.
- Place the potatoes directly on the middle oven rack and bake for about 1 hour, or until they are tender when poked with a fork.
- After baking, take the potatoes out of the oven. Once they are cool enough to handle, slice each potato lengthwise and scoop out the insides into a bowl, leaving a thin shell.
- To the potato insides, add sour cream, chives, butter, salt, and pepper. Mash everything together until smooth.
- If you like cheese, stir in the shredded cheddar cheese.
- Spoon the mashed mixture back into the potato skins. If you want, sprinkle some paprika on top for extra flavor.
- Return the potatoes to the oven and bake for an additional 15-20 minutes, until they are heated through and slightly crispy on top.
- Serve hot and enjoy!
How to Serve Sour Cream & Chive Baked Potatoes
These baked potatoes are best served hot and can be enjoyed on their own or as a side dish with grilled meats or salads. They are hearty and delicious!
How to Store Sour Cream & Chive Baked Potatoes
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. You can reheat them in the oven or microwave before serving.
Tips to Make Sour Cream & Chive Baked Potatoes
- Make sure to pierce the potatoes well; this prevents them from bursting in the oven.
- Use fresh chives for the best flavor.
- Feel free to use Greek yogurt instead of sour cream for a lighter option.
Variation
You can add other toppings like crispy bacon bits or sautéed mushrooms for extra flavor. Change it up to suit your taste!
FAQs
1. Can I use other types of potatoes?
Yes! While baking potatoes work best, you can also use Russet or Yukon Gold potatoes.
2. Can I prepare these potatoes ahead of time?
You can prep the potatoes and fillings, then store them separately in the fridge. When you’re ready, just assemble and bake!
3. Are these potatoes gluten-free?
Yes, these Sour Cream & Chive Baked Potatoes are naturally gluten-free as long as you use gluten-free toppings!
Sour Cream & Chive Baked Potatoes
Ingredients
Main Ingredients
- 4 large large baking potatoes
- 1 cup sour cream
- 1/4 cup chives, finely chopped Use fresh chives for the best flavor.
- 2 tablespoons butter, softened
- to taste Salt and pepper
- 1/2 cup shredded cheddar cheese (optional) Add for extra flavor.
- for garnish Paprika (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and scrub the potatoes thoroughly to remove any dirt.
- Pierce each potato several times with a fork to help steam escape while baking.
- Place the potatoes directly on the middle oven rack and bake for about 1 hour, or until tender when poked with a fork.
Filling Preparation
- Once the potatoes are cool enough to handle, slice each potato lengthwise and scoop out the insides into a bowl, leaving a thin shell.
- Add sour cream, chives, butter, salt, and pepper to the potato insides. Mash everything together until smooth.
- If desired, stir in the shredded cheddar cheese.
- Spoon the mashed mixture back into the potato skins and sprinkle paprika on top for extra flavor.
Final Baking
- Return the potatoes to the oven and bake for an additional 15-20 minutes, until heated through and slightly crispy on top.
- Serve hot and enjoy!
