BAKED POTATO RECIPES

INGREDIENTS 

• 4 small russet potatoes
• 2 tablespoons extra-virgin olive oil
• 1 teaspoons kosher or sea salt, plus for seasoning
• Freshly ground black pepper
• 1 bunch chives (about 1-ounce)
• 1/2 cup sour cream
• 4 tablespoons unsalted butter
• 2 slices bacon, cooked crispy, and crumbled, (optional)
  

PROCEDURES 

• Preheat the oven to 400 degrees F.
• Toss the potatoes in a bowl with the oil, salt, and pepper until completely coated. 
• Place on a baking sheet and bake until fork tender, about 45 minutes.
• Meanwhile, bring a small pot of water to a boil and salt it generously. 
• Fill a medium bowl with ice water.
•  Put the chives in the boiling water and cook until bright green, for about 30 seconds. 
• Immediately, plunge into the ice water to set the colour.
•  Squeeze all the water out of the chives and give them a rough chop. 
• Put into a blender with the sour cream.
•  Pulse until you have a smooth green sauce and season with salt and pepper, to taste. 
• Chill until ready to serve. 
• Cut the potatoes lengthwise and then across.
•  Pinch and press the sides to open the potatoes. 
• Divide the butter among the potatoes and serve with the sour cream.
•  Garnish with crumbled bacon if desired.
• We serve serve now.