Recipe for deluxe Baked Potatoes with butter and sour cream

6 Russet Potatoes, preferably same size (Also known as Idaho Potatoes)
Olive oil
Salt and Ground Black Pepper

Topping option for each:
Salt and ground black pepper to taste
Unsalted Butter
Sour Cream
Chives or green onions
Pinch of Herbs or spices (parsley, Za’atar, or chili flakes)

How to
Preheat to 400F (200C). Wash potatoes very well.

Prick potatoes all over with a fork, then rub with olive oil;

Season each potato generously with salt and ground black pepper.

Lay for each potato a square of aluminum foil and wrap it completely and bake for about 40 minutes or until tender. Use a kitchen towel and press the potato lightly, if it’s softer or tender, the potato is done.

If you do not want to use aluminum foil, then place potatoes on the cooking rack in the middle of the oven, and bake for about 50 minutes at 350F or until tender.

Carefully open the aluminum foil if you are using it, then cut open each potato in the middle and lightly squeeze so the potato could open wide.

Using a fork, just lightly scrape and mix inside of the potatoes before adding any topping.

Season with salt and pepper and top with butter, sour cream, Parmesan, chives or any topping that you prefer.

I used heavy duty aluminum foil. It is not necessary to use it, but the potatoes are cooked much faster and we like it.

It is the best if you use the same size potatoes. The cooking time will also vary on the size of your potato.

You can use as many as you want as long as it could fit in your oven, but I got to mention that any leftover potatoes makes a fantastic salad the next day.

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Recipe provided courtesy of Sandra’s Easy Cooking food blog.