A whole meal in a potato skin. Sour cream, cheese, chives, the works.
At a Glance
Prep
5m
Cook
50m
Serves
1
Difficulty
Easy
Ingredients
- russet potato 1 large
- olive oil 1 tbsp
- sour cream 3 tbsp
- sharp cheddar, shredded 40g
- chives, chopped small bunch
- salt, butter, black pepper to taste
Method
-
Bake
Preheat your oven to 425F/220C. Rub the 1 large russet potato with 1 tablespoon of olive oil and a generous pinch of salt. Pierce it several times with a fork. Bake directly on the oven rack for 45 to 50 minutes until the skin is crispy and the inside is soft when squeezed.
-
Load
Split the potato open with a knife and push the ends together to puff up the fluffy inside. Add a pat of butter, then pile on 3 tablespoons of sour cream, 40g of shredded cheddar, a small bunch of chopped chives, and black pepper.
Slop Notes
The key is rubbing with oil and salt and not wrapping in foil. Foil steams rather than bakes and ruins the skin.