Ingredients
- 4 large (2 pounds) russet potatoes
- 2 tablespoons oil (vegetable oil)
- 1/2 cup sour cream
- 1/4 cup unsalted butter
- 1/4 cup finely chopped fresh chives
- 1 tablespoon finely chopped fresh tarragon (optional)
- Kosher salt and freshly ground black pepper
How to Make
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Step 1: Place a rack in middle of oven; preheat to 425°. Poke potatoes all over with a fork; rub with oil. Bake directly on oven rack until very soft when squeezed and skins are crisp, 50–60 minutes. Let cool just until you can hold them.
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Step 2: Using a serrated knife, slice potatoes in half lengthwise and scoop flesh into a medium bowl. Add sour cream, butter, chives, and tarragon (if desired); season generously with salt and pepper.
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Step 3: Divide among 4 potato skin halves, piling gloriously high—don’t pack too tightly. (And what about the leftover skins? We say add butter and salt and snack on them.)
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Step 4: Increase oven temperature to 450°. Bake potatoes on a rimmed baking sheet until filling is puffed and browned in spots, 20–25 minutes
We hope you enjoy this recipe!
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