Fresh home from college, my oldest son and I enjoyed these awesome baked potatoes the other night when sitting down to a nice home-cooked steak dinner. It was my first foray into cooking steaks sous-vide, and while I'm sure to dedicate a post to that cool experience soon, I'll just tell you now that they were simply amazing!
Perhaps not quite as mouth-watering as the steaks, these potatoes were nonetheless a big hit. They are a little more work than your standard baked spud but the way the melted chive butter infuses the inside of the potato with such great flavor makes the extra effort well worth-while. A sharp, thin-bladed knife makes child's play of the potato surgery. Have fun with these by varying the herb mix in the butter to suit your personal tastes, almost anything would work well here!
Cheers – Steve
- 1 stick unsalted butter, softened
- 3/4 cup minced, fresh chives
- 1/2 cup sour cream, plus more for serving
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 4 russet potatoes
- In a medium bowl, combine the butter, 3/4 cup chives, the sour cream, and salt and pepper; mix until smooth. Transfer the butter to a large sheet of plastic wrap and form it into a log. Wrap and refrigerate until firm, about 1 hour.
- Heat your oven to 400℉.
- Using a sharp knife, slice each potato cross-wise at 1/3 inch intervals, cutting down but not all the way through the potato. Cut the chive butter into thin slices, then carefully tuck the butter in between the potato slices. Wrap each potato tightly in aluminum foil.
- Bake for about 1 hour, or until the potatoes are tender. Unwrap the potatoes, garnish with finely minced chives and serve with additional sour cream.