CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian

Ingredients: Serves 4

  • 4 large russet potatoes
  • 2 tablespoons vegetable oil
  • ½ cup sour cream
  • ¼ cup unsalted butter
  • ¼ cup finely chopped fresh chives
  • 1 tablespoon finely chopped fresh tarragon (optional)
  • Kosher salt and freshly ground black pepper

Preparation: active, 35 mins  Total: 2 hrs

  • 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.

  • 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.

  • 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.)

  • Increase oven temperature to 450°. Bake potatoes on a rimmed baking sheet until filling is puffed and browned in spots, 20–25 minutes.

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